Guidelines
For The
Design, Installation and Construction
Of
Food Establishments
In
North Carolina
Prepared By:
Plan Review Subcommittee
of the
NC Food Service Advisory Committee
http://www.deh.enr.state.nc.us/ehs/food/plan2.htm
July 1, 2001
Section 1-1
Guidelines For the Design, Installation and
Construction of Food Establishments
In North Carolina
STATEMENT OF PURPOSE
This technical reference is intended to provide guidance and assistance in
complying with North Carolina requirements and nationally recognized
food safety standards. It includes design, installation and construction
recommendations regarding food equipment and facilities. Both the
Regulatory Health Authority and food establishment applicant can use
this document.
Permit requirements shall be based on 15A NCAC 18A .2600, “Rules
Governing the Sanitation of Restaurants and other Foodhandling
Establishments”.
This document is to assist in the development of food services facilities
and not as a regulatory tool.
The goal is to promote the uniform design and construction of food
facilities which are not only conducive to safe food handling and sanitary
facility maintenance but which encourage both.
*****
Section 1-1
TABLE OF CONTENTS
Section 1
FACILITIES TO MAINTAIN PRODUCT TEMPERATURE
Hot Holding and Re-Heating Facilities
PAGE
1 –1
1-4
Section 2
FACILITIES TO PROTECT FOOD
2 –1
Section 3
DRY GOOD STORAGE
3 –1
Section 4
HANDWASHING
4 –1
Section 5
WATER SUPPLY AND SEWAGE DISPOSAL
5 –1
Section 6
FOOD EQUIPMENT AND INSTALLATION
6 –1
Section 7
DISHWASHING FACILITIES
7 –1
Section 8
HOT WATER SUPPLY REQUIREMENTS
8 –1
Section 9
FINISH SCHEDULE - FLOORS, WALLS, CEILINGS
9 –1
Section 10
TOILET FACILITIES
10 – 1
Section 11
PLUMBING AND CROSS CONNECTION CONTROL
11 – 1
Section 12
GREASE INTERCEPTORS AND
12 – 1
AUTOMATIC GREASE/OIL REMOVAL UNITS
Section 13
INSECT AND RODENT CONTROL
13 – 1
Section 14
LIGHTING
14 – 1
Section 15
VENTILATION
15 – 1
Section 16
CAN AND MOP CLEANING FACILITY
16 – 1
Section 17
GARBAGE AND REFUSE STORAGE FACILITIES
17 – 1
Section 18
DRESSING AND LOCKER ROOMS
18 – 1
Appendix A- 1
Walk-In Refrigerated Cold Storage Charts
(A-1) 1 - 3
Appendix A- 1
Reach-In Refrigerated Cold Storage Charts
(A-1) 4 – 6
Appendix A- 3
Dry Storage Charts
(A-3) 1 - 12
Appendix A - 6
Sneeze Guard Design and Installation
(A-6) 1 - 4
Appendix A - 19
Food Service Plan Review Application
Section 1-1
SECTION 1 - FACILITIES TO MAINTAIN PRODUCT TEMPERATURE
Sufficient hot-holding and cold-holding facilities shall comply with North Carolina and NSF standards
(National Sanitation Foundation), and shall be designed, constructed and installed in conformance with
the requirements of NSF standards. (UL Sanitation, ETL Sanitation listed equipment is considered
equivalent to NSF standards).
REFRIGERATION FACILITIES SIZING AND DESIGN
Refrigeration facilities shall be adequate to provide for the proper storage, transportation, display, and
service of potentially hazardous foods. Specific refrigeration needs are based upon the menu, number of
meals, frequency of delivery, preparation in advance of service.
1.
All potentially hazardous foods requiring refrigeration shall be kept at or below 45? F except
when being prepared or served.
2.
Walk-in freezers shall be designed, constructed and maintained to keep frozen foods frozen.
Temperature indicating devices will be required.
Point-of-use refrigerators should be provided at workstations for operations requiring preparation and
handling of potentially hazardous foods. Refrigeration units, unless designed for such use, shall not be
located directly adjacent to cooking equipment or other high heat producing equipment, which may tax
the units cooling system.
SIZING CONSIDERATION FOR CALCULATING TOTAL REFRIGERATED STORAGE
NEEDS INCLUDING WALK-INS AND REACH-INS
To plan reserve storage, the following will need to be considered: menu, type of service, number of meals
per day, number of deliveries per week.
The following is a suggested formula to establish required reserve storage for walk-in refrigeration units.
(Note: only 40% of any walk-in unit actual provides usable space):
Total Interior Storage Volume Needed:
Vol. per meal (Cu. ft.) x number of meals
40% usable Space
Below are typical meal volumes for each of three types of refrigerated storage:
Meat and Poultry
Dairy
Vegetables and fruit
=
=
=
. 010 - .030 Cu. ft. per meal
. 007 - .015 Cu. ft. per meal
. 020 - .040 Cu. ft. per meal
Thus for a restaurant serving 1000 meals between deliveries (assume a minimum of 4 day storage) the
following storage capacities are needed:
= 75 Cu. Ft.
Meat refrigerated storage
=
. 030 cu. ft./meal x 1000 meals
.40
Vegetable refrigerated storage
=
. 040 cu. ft./meal x 1000 meals = 100 Cu. Ft.
.40
Section 1-1
Dairy refrigerated storage
=
.015 cu. ft./meal x 1000 meals = 37.5 Cu. Ft.
.40
Section 1-1
To calculate the interior storage space required for the above example in square feet, simply divide the cu. ft.
(volume), in each case, by the height o of the unit.
Example for meat storage =
75 cu. ft
= 12.5 sq. ft. of interior floor area would have to be
6 ft. (height)
provided to accommodate storage of meat for 1000 meals. To estimate total interior volume or space, add
the requirements for each type of food. To convert interior measurements to exterior floor area simply
multiply by 1.25. Thus, for meat storage, in the above example exteriors floor area = 1.25 x 12.5 sq. ft., or
15.6 sq. ft. would be needed. (Refer to Appendix A-1 pages (A-1) 1 - 6 for Refrigerated Walk-In Storage
Charts)
The following is a suggested formula to establish required reserve storage for reach-in refrigeration units.
(Note: only 75% of any reach-in unit actually provides usable space):
Total Interior Storage Volume Needed:
=
__Vol. per meal (Cu. ft.) X number of meals__
75% usable Space
Thus for a restaurant serving 1000 meals between deliveries (assume a minimum of 4-day storage) the
following storage capacities are needed: (Refer to Appendix A-1 pages (A-1) 7 – 12 for Reach-In
Refrigerated Storage Charts)
Meat refrigerated storage = .030 cu. ft./meal x 1000 meals
.75
= 40 Cu. Ft. unit
Vegetable refrigerated storage = .040 cu. ft./meal x 1000 meals = 53 Cu. Ft. unit
.75
Dairy refrigerated storage = .015 cu. 'ft./meal x 1000 meals
.75
= 20 Cu. Ft. unit
ADDITIONAL REQUIREMENTS FOR REFRIGERATED STORAGE FACILITIES
A.
Shelving for walk-ins and reach-ins shall be NSF Standard #7 (for refrigeration use) listed or
equivalent for use.
B.
Interior finishes of walk-in and reach-in refrigeration units that comply with the requirements of
NSF Standard #7 or equivalent would be acceptable except for galvanized metal, which is not
recommended because of its tendency to rust.
All refrigeration units must have numerically scaled indicating thermometers accurate to ± 3º F with the
temperature-sensing unit located in the unit to measure air temperature in the warmest part. All such
thermometers should have an externally mounted indicator to facilitate easy reading of the temperature of
the unit.
Section 1-2
C.
Refrigerators and freezers shall be capable of maintaining appropriate temperatures when
evaluated under test conditions specified under NSF Standard #7 or equivalent. Maximum operating
temperature (cabinet air) shall be:
Max. Compressor
Type
Max. Temp
Rapid Cool down
Food temp cooling from
140º F to 45º F within
4 hours
Refrigerated
Buffet units
Cabinet air temp 33-41ºF
Food temp 45º F
Storage & display
Refrigerators
Cabinet air temp 41ºF
Storage & display
Freezer
Cabinet air temp 0º F
D.
Approved cove juncture base shall be around the interior.
E.
Approved cove junction base shall be around the exterior.
F.
Approved enclosure between the top of the unit and the ceiling will be required as per
manufacturer specification.
G.
Outside remote refrigeration units shall be for unopened standard packaged goods only. These
units shall meet National Sanitation Foundation or equivalent.
H.
If the walk-in floors are water-flushed for cleaning or receive the discharge of liquid waste or
excessive melt water, the floors shall be non-absorbent (i.e. quarry tile or equal) with silicone or
epoxy impregnated grout, sloped to drain outside of the box to a floor drain or trench drains
located within 2 feet of the cooler door.
I.
All walk-in units shall be constructed and installed in accordance with NSF standards, and the
NSF "Manual on Sanitation Aspects of Installation of Food Service Equipment". (Refer to
Appendix B for the NSF "Manual on Sanitation Aspects of Installation of Food Service
Equipment".)
J.
Walk-in units should contain moisture-proof lamps providing a minimum 10 foot candles of light
at 30" above the floor.
Section 1- 3
HOT HOLDING AND REHEATING FACILITIES
The hot holding facilities must be capable of maintaining potentially hazardous foods at an
internal temperature of 140º F or above during display or holding.
Reheating equipment must be capable of raising the internal temperature of potentially hazardous
foods rapidly to at least 165º F. Appropriate product thermometers will be required to monitor
temperature.
As recommended by the FDA microwave reheating of PHF's (Potentially Hazardous Foods) shall be at
least 190º F.
Section 1- 3
SECTION 2 - FACILITIES TO PROTECT FOOD
FOOD PREPARATION SINK
Adequate facilities must be provided to promote good hygienic practices, sanitary food handling
and to minimize the potential of cross contamination between finished and raw products.
Separate areas should be designed to separate food handling operations involving raw and
finished products.
Separate vegetable washing facilities shall be provided in establishments that wash raw
vegetables. Where it can be documented by low volume, infrequent preparation or where items
are purchased prewashed and pre-packaged, a separate preparation sink may not be required.
Establishments that scale or eviscerate fish, wash raw poultry, or other raw meats shall provide
separate sinks with preparation space for these processes. Where it can be documented by low
volume, infrequent preparation or where items are purchased prewashed and packaged a separate
preparation sink may not be required.
For facilities that have a low volume of vegetables, fish, poultry or other raw meats that
are being prepped or washed then the operator may want to install a chef’s table to
accommodate this operation.
The minimum recommended drainboard length for food preparation sinks when installed is 18".
Where portable chopping boards are used these items must be NSF listed or equivalent and
should be coded or labeled for specific use.
All food on display, during service or while being held must be adequately protected from
contamination by the use of: packaging; serving line, storage or salad bar protector devices;
display cases or by other effective means including dispensers.
Sneeze guards shall comply with the standards of NSF or equivalent.
(See Appendix A-6 for Sneeze Guard Installation)
Where frozen desserts are being portioned and dispensed, running water dipper wells should be
provided for the in-use storage of dispensing utensils. (Dipper wells are not recommended for
other than the above described use)
Section 2-1
SECTION 3 - DRY STORAGE CONSIDERATIONS
The dry storage space required depends upon the menu, number of meals, quantities purchased
and frequency of delivery. The location of the storeroom should be adjacent to the food
preparation area and convenient to receiving. Where possible the storeroom should be free of
uninsulated steam and water pipes, water heaters, transformers, refrigeration condensation units,
steam generators or other heat producing equipment. Temperatures of 50º F to 80º F are
recommended. Foods shall not be stored under exposed sewer lines due to the possibility of
contamination from leaks in the overhead lines.
Two suggested formulas used in estimating required storage space is as follows:
Formula # 1
Linear feet of shelving for storage (ft.) = volume per meal x number of meals between deliveries
DxHxC
Volume per meal = .025 to .050 cu. ft. per meal served
D = Depth of the shelves in feet
H = Clearance between shelves in feet
C = 80% effective capacity of shelf height
For example assume 400 meals per day and a 10 day storage between deliveries = 4000 meals for which
to provide storage, Volume of .035 per meal, shelf depth of 18 inches, clearance of 18 inches between
shelves and 80% effective capacity of shelf height:
Linear feet of shelving for storage (ft.) =
.035 cu. ft x 4000 meals
1.5 ft. x 1.5 ft. x 80%
= 77.77 Linear feet
Formula #2
Required Storage Area (sq. ft) = Volume per meal x number of meals between deliveries
Average height x fraction of usable storeroom floor area
(1)
(2)
(3)
(4)
Volume per meal = .025 to .050 cu. ft. per meal served
(2) Useful storage height = 4 to 7 feet
Storage time between deliveries = 3 to 14 days
Fraction of useable storeroom floor area = .3 to .6
For example assume 100 meals per day and a 10 day storage between deliveries = 4000 meals for which
to provide storage:
Required Storage Area = .05 cu. ft. x 1000 meals 5 ft. x .3
Required Storage Area = 33 square feet
(Refer to Appendix A-3 pages (A-3) 1 – 18 for Dry Storage Charts for Formula 1 & 2 )
Section 3-1
Shelving, dunnage racks in dry storage areas should be constructed to meet NSF or equivalent
standards. Clearance between the shelves should be at least 12" to 18". Sufficient moveable
dunnage racks and dollies (with smooth surfaces, cleanable in case of food spillage or package
breakage) should be provided to store bulk food or bulk containers at least 12" above the floor
for fixed storage shelves and 6" for portable storage units.
Dunnage racks, etc. should be spaced from walls sufficiently to prevent vermin harborage,
monitoring and inspection. Food containers shall not be stored under exposed sewer lines or
leaking water lines. Approved food containers with tight-fitting covers are required for storing
broken lots of items such as flour, cornmeal, sugar, dried beans, rice and similar foods. Scoops
are recommended for each food storage container in use.
Facilities that have a large amount of take-out or use single items will need to increase the
amount of storage in order to handle these items.
In order to estimate the amount of additional space need to accommodate these items it is
recommended that the amount of dry storage calculated utilizing either formula 1 or 2 be
increased by 10% to 25 %
Section 3 - 2
SECTION 4 - HAND WASHING
HAND WASHING FACILITY
Lavatory facilities shall include hot and cold running water supplied through a combination
faucet or tempered water, sanitary towels or approved hand drying devices, and soap. Antibacterial soap should be provided at each employee lavatory facility.
Any self-closing or metering faucet should be designed to provide a flow of water for at least 15
seconds without the need to reactivate the faucet.
For employees, at least one lavatory facility shall be provided in the kitchen area in addition to
any lavatories which may be provided in the toilet rooms. Additional lavatories may be required
in food preparation or utensil washing area which are more than 25' from a lavatory or when the
food preparation areas or utensil washing facilities are located in a separate room.
Splashguard protection is required if spacing to adjoining food, food contact surfaces, or utensil
washing and storage area surfaces are less than 18 inches. Splash guards shall not hinder access
to the lavatory, should extend from the front of the sink to 12 inches above the rim of the sink,
and be of easily cleanable construction.
Lavatory facilities shall remain free of storage, shall be used exclusively for hand washing and
shall be kept clean and in good repair.
Section 4 - 1
SECTION 5 - WATER SUPPLY AND SEWAGE DISPOSAL
Where a non-municipal water supply or sewage disposal system is utilized, the location of these
facilities shall be noted on the plans and certification provided that state and local regulations are
to be complied with.
WATER SUPPLY
Enough potable water for the needs of the food service establishment shall be provided from a
source constructed and operated according to Standards Title 15A Subchapter 18A of the North
Carolina Administrative Code .1700 - Protection Of Water Supplies; or the Rules Governing
Public Water Systems Title 15A Department of Environment, Health, And Natural Resources
Subchapter 18C Sections .0100-. 2100. - Water Supplies.
Cross-connections with sewage lines; unapproved water supplies or other potential sources of
contamination are prohibited. Hot and cold running water under pressure shall be provided to
food preparation, utensil and handwashing areas, and any other areas in which water is required
for cleaning. Running water under pressure shall be provided in sufficient quantity to carry out
all food preparation, utensil washing, hand washing, cleaning, and other water-using operations.
SEWAGE DISPOSAL
All sewage including liquid waste shall be disposed of by a public sewage system or by a sewage
disposal system constructed and operated according to Federal Standards 40 CFR 403.5; State
Laws And Rules For Sewage Treatment And Disposal Systems Title 15A of the North
Carolina Administrative Code, Subchapter 18A, Section .1901-. 1968 - Sewage Treatment And
Disposal Systems.
Wastewater from food service equipment such as utensil wash sinks, prep sinks, dishmachines
and other equipment that discharge liquid wastewater should be discharged to a sanitary FloorType sink wastewater receptor as illustrated below in Figure #2
Figure #2
Section 5 - 1
SECTION 6 - EQUIPMENT AND INSTALLATION
All equipment in food establishments shall be NSF (National Sanitation Foundation), UL
Sanitation, ETL Sanitation or equivalent, and shall be designed, constructed and installed in
conformance with the requirements of NSF standards.
Equipment shall not be located under exposed or unprotected sewer lines, open stairwells or
other sources of contamination.
Equipment should be installed in accordance with the NSF "Manual On Sanitation Aspects Of
Installation Of Food Service Equipment" or equivalent .
The following outlines some of the equipment installation requirements to insure proper spacing
and sealing to allow for adequate and easy cleaning:
Food equipment shall be installed as follows:
1.
Counter-mounted equipment shall be on 4-inch sanitary legs, sealed to the counter or be portable.
2.
Floor-mounted equipment shall be on 6-inch sanitary legs, on casters, or sealed to the floor.
3.
Equipment not on casters or not portable shall be sealed to the wall and/or adjoining equipment,
or spaced to facilitate cleaning.
4.
Portable equipment and equipment installed on casters shall be installed with flexible utility lines
and/or quick-disconnect couplings.
The above criteria shall be applied to permit all exposed areas of equipment and adjacent
surfaces to be accessible for cleaning. If an item of equipment is not portable, is not installed on
casters, or is not otherwise easily moved, it shall be (1) sealed to adjoining surfaces with an
approved sealant or metal flashing, or (2) provided with sufficient space between and behind the
equipment to allow easy access.
Installation Requirements for Dishwashing Equipment
Install dishwashing equipment and drainboards a minimum of 3 inches from any adjacent wall
area. Drainboards may be manufactured with continuous side and back splashes and mounted
directly to the adjoining wall area.
Backsplashes must adjoin the wall within 1/32 of an inch and be caulked and sealed to create a
smooth, sanitary, vermin proof installation. Where equipment does not effectively adjoin the
wall within 1/32 of an inch it should be installed a minimum of 3 inches off the wall.
Soiled Drainboards are recommended to be located a minimum of 18" from food contact
surfaces or equipped with splash protection.
Splashguard protection is required if spacing to adjoining food, food contact surfaces, or utensil
washing and storage area surfaces are less than 18 inches. Splashguards shall not hinder access
to the lavatory, should extend from the front of the sink to 12 inches above the rim of the sink,
and be of easily cleanable construction.
Section 6 - 8
Portable Equipment
Food equipment that is small and light enough to be easily moved by one person shall be
considered portable and is exempt from equipment installation requirements.
(Figure 3 illustrates some examples of portable equipment. The hot plate and toaster are both
equipped with an electrical connection that can be disconnected.)
Electric Hot Plate
FIGURE 3.
Toaster
Counter Installation of Equipment
Food equipment, which is not readily movable because of size, weight, or rigid utility
connections, shall be installed on counters or tables as follows:
1.
On 4-inch sanitary legs; or
2.
Sealed to the counter; and
3.
Properly spaced to facilitate cleaning; or
4.
Equipped with an integral lift lever, pivoting foot, polyethylene wear strips, or a similar
device, which allows easy access under and around the equipment for cleaning.
Undercounter Installation of Equipment
Undercounter equipment installed on the floor shall be equipped with casters or sanitary skids,
or on 6-inch sanitary legs and sealed to adjacent surfaces or properly spaced to facilitate
cleaning.
Section 6 - 2
Casters
Casters shall be properly sized for the equipment served, and should be compatible with the
cleaning materials used. It is strongly recommended that equipment be installed on casters when
possible. Equipment installed on casters allows easy movement and facilitates the cleaning of
surrounding surfaces and equipment. Casters also allow for maximum utilization of space by
reducing or eliminating spacing requirements for cleaning.
Casters can be installed on most food equipment, including ice machines and deck ovens.
Flexible or quick-disconnect couplings are needed on caster-mounted equipment with utility
connections. Due to safety concerns, some tilting braising pans, equipment receiving direct
steam lines, and some top-heavy equipment should not be installed on casters. Casters may not
be the appropriate when floors are severely degraded.
(Figure 4 illustrates equipment on casters.)
Figure #4
Section 6 - 3
Sanitary Legs
When equipment is supported on legs and installed on the floor, the legs shall:
1.
Provide at least six inches of unobstructed space between the equipment and the floor;
2.
Be of a design that is easily cleanable and constructed of approved materials; (Angle
iron, bricks, and concrete blocks are not approved)
3.
Be arranged and built to prevent internal harborage of vermin or accumulation of liquids
and debris;
4.
Provide a minimum of interference with cleaning at the leg-floor contact,
5.
Contain no exposed threads, or embellishments, or overhanging edges that serve as places
for accumulation of dust, dirt, and debris.
(Figure 5 illustrates equipment with Sanitary Legs.)
FIGURE 5.
It is desirable for the legs to be adjustable.
Section 6 - 4
Masonry Islands
Island installation of equipment reduces the total floor area that must be cleaned. Masonry
islands should be a minimum height of six inches with a cove of at least 1/4" inch radius at the
juncture of the island and the floor. The edges of the equipment should overhang the island (but
not more than the height of the island) to prevent grease or other liquids which may spill over or
run down the sides from running underneath. The juncture between the base of the equipment
and the island shall be sealed to prevent vermin harborage.
Remember to plan for a of 30 inches minimum and 36 inches preferred for a single aisle, 48
inches minimum and 60 inches preferred for a double aisle.
(Figure 6 illustrates a single aisle curb based installation.)
FIGURE 6.
Section 6 - 5
Spacing Requirements for Food Equipment
Equipment not readily movable or sealed to adjacent surfaces shall be spaced to allow access for
cleaning. The amount of space required between and behind equipment depends on the size of
the equipment and the accessibility needed for cleaning the equipment and adjacent surfaces.
(Minimum space requirements for food equipment installation are as illustrated in figure 7.)
FIGURE 7.
1.
Provided access is available from both ends of the equipment and the total equipment
length is four feet or less (A), the equipment shall be spaced at least six inches from walls
and other equipment (B).
2.
Provided access is available from both ends of the equipment and the total equipment
length is over four feet but less than eight feet (A), the equipment shall be spaced at least
12 inches from walls and other equipment (B).
3.
When the total equipment length is eight feet or more (A), the equipment shall be spaced
at least 18 inches from walls and other equipment (B).
4.
A minimum of six inches of space shall be provided between items of equipment to allow
access for cleaning. Additional space may be required for large equipment when six
inches is not adequate to provide access.
5.
Obstruction of the access opening between and/or behind equipment by a chase or rigid
utility connection may require additional spacing.
Section 6 - 6
Floor Attachment of Equipment
Equipment placed directly on the floor, such as counters, display cases, cabinets, proofers, ovens,
large cooking kettles and retarders shall be effectively sealed to the floor using silicone, metal
flashing, vinyl coved base, or other approved material. Metal kick plates which are readily
removable will not be required to be sealed to the floor, provided the base of the equipment is
sealed to the floor or the areas behind the kick plates are easily cleanable.
(Figure 8 illustrates floor-mounted equipment.)
Cooking Kettle
Bakers Oven
FIGURE 8
Wall Attachment of Equipment
Equipment attached to walls, such as lavatories, preparation sinks, utensil washing sinks, dish
tables, counters, and cabinets shall be effectively sealed to the wall to prevent splash, debris
accumulation, and vermin harborage. Note: any combination of low profile or pan head bolts,
screws, rivets, silicone sealers, or flashing that effectively closes the opening between the
equipment and the walls in a smooth and sanitary manner is acceptable.
If the equipment is open underneath, such as a drainboard, dish table, or open base table, it may
be installed at least three inches away from the wall. This provision is made due to the fact that
dish tables, drainboards, and immobile open base tables are accessible underneath the counter
top and a space of three inches from the wall to the equipment is enough to facilitate cleaning.
Section 6 - 7
(Figure 9 illustrates both of these installations.)
Table
Hand Sink
FIGURE 9.
Free Standing Attachment
Utensil wash sinks, prep sinks or any sink
that requires water to the unit can be either
mounted to the wall or off the wall. The
equipment can also installed free standing (
not attached or bracketed off) if the
equipment is installed with flexible water
lines that allow for the unit to be pulled 6 to
12 inches away from the wall for cleaning.
This method will allow for easier installation
and will prevent the problem of having to
replace the sealant on a wall attached unit
approximately every year. (Figure 10
illustrates this installation.)
Sink with flexible water lines and wasted
indirectly to a floor sink
Figure 10
Section 6 - 8
In cases where the space between the equipment and the wall is too large for use of a silicone
sealant, metal or other approved flashing is necessary for an effective seal. Examples of
equipment that frequently require metal flashing are walk-in coolers and freezers, retarders,
proofers, and large ovens. Some installations may require a combination of flashing and silicone
sealant.
Equipment mounted on legs and placed against walls and which can be readily moved for
cleaning will not be required to be sealed to adjacent surfaces (i.e. work tables and some
equipment tables).
Exposed Utility Lines
Utility service lines and pipes shall not be unnecessarily exposed on walls or ceilings, in walk-in
refrigeration units, food preparation areas, equipment washing areas, utensil washing areas, toilet
rooms, and vestibules. Exposed utility service lines and pipes shall be installed in a way that
does not obstruct or prevent cleaning of the floors, walls, and ceilings. Installation of exposed
horizontal utility lines and pipes on the floor is prohibited. Installation of exposed utility line
and pipes for service to equipment up to point of attachment should be 6 inches above the floor
and 1 inch off the wall.
The North Carolina Electrical Code prohibits placement of equipment within 36 inches in front
of the electrical panel. It is desirable that switch boxes electrical control panels, wall mounted
electrical cabinets, and etc. is installed out of the cooking or dishwashing areas. Consult with
you local electrical inspector for more details.
All utility and service lines and openings through the floor must be sealed adequately. Exposed
vertical and horizontal pipes and lines must be kept to a minimum. The installation of exposed
horizontal utility lines and pipes on the floor is prohibited. Any insulation material used on utility
pipes or lines in the food preparation or dishwashing area must be smooth non-absorbent and
easy to clean.
Section 6 - 9
Sneeze Guard Installation
1.
Sneeze Guards (food Shields): Display of unpackaged foods shall be effectively shielded
to intercept the direct line between the customer’s mouth and the display of food, and shall be
designed to minimize contamination by the customer.
2.
Shields shall be mounted to intercept a direct line between the customer’s mouth and the
food display area at the customer –use- position. The vertical distance from the average
customer’s mouth to the floor shall be considered (1.4 m) 4 ft 6 in to (1.5 m) 5 ft. Special
consideration must be given to the average customer’s mouth height in educational facilities and
other special installations.
3.
Shields shall be fabricated of easy-to-clean and sanitary material.
4.
Edges of glass or other hazardous material shall be trimmed with a smooth protective
member or have a safety edge of parent material.
5.
Where the ends of equipment are designed to allow for customer self service, or customer
view food shields complying with these standards shall be installed.
See Appendix A - 6 Sneeze Guard Design And Installation For Elementary,
Middle, High School And For Commercial Food Service Establishments.
Section 6 - 10
SECTION 7 - DISHWASHING FACILITIES
Hand Dishwashing Facilities
Hand dishwashing facilities should include an approved three-compartment sink. The sink shall
be of sufficient size and depth to submerge, wash, rinse and sanitize all utensils. The sinks shall
have splashback protection and drainboards that are an integral part and continuous with the
sink. Minimum recommended dimensions are as follows:
Food Stand: 18" width x 21" length x 14" depth with 24" drainboards; facilities with only selfserve hot-dog may use 18" drainboards.
Restaurant: 18" width x 21" length x 14" depth with 36" drainboards, if single-service
restaurant or restaurants utilizes multi-use utensils or has 50 or less seats, 24" drainboards are
acceptable. Establishments with more than 50 seats should have pre-flush or pre-scrapping
equipment should be provided.
If additional holding space for soiled utensils is required, this may be accomplished by storage
carts.
Adequate facilities shall be provided to air-dry utensils. This may be accomplished by approved
drainboards, dishtables, portable or stationary air drying racks, or wall and/or overhead shelving
units located in close proximity to the dishwashing area. Floor drains should be provided in
areas where wet pots, utensils and equipment are air-drying on approved racks or dish tables
away from the sink. (Figure #11 illustrates effective methods of air drying utensils.)
Figure #11
Section 7 - 1
Mechanical Dishwashing
Full service facilities that utilize multi-use eating and drinking utensils and seat in excess of 100
people and facilities with 50 seats that utilize self service buffet units should provide mechanical
dishwashing facilities. The capacity of the dishwashing machines shall be based on the peak
number and type of dishes, utensils, flatware, etc. that must be washed each hour.
The following formula offers the minimum acceptable method for determining the required rack
capacity per hour; seating turnover is assumed to 1.5 times per meal and a minimum of 5 pieces
of tableware are assumed for each place setting.
Formula for a 100 seat food service facility:
100(seats) x 1.5(seat turnovers per hour) = 150 x 5(utensils per place setting) = 750
750(utensils used per hour) / 20(utensils per rack) = (required # racks per hour)
OR
100 x 1.5 = 150 x 5=750 / 20 = 37
For this example a dishwashing machine rated by the manufacturer to wash a minimum of 37
racks per hour must be provided. Consult the manufacturers specification sheets for optimum
capacity.
An adequate facility for preflushing or prescrapping shall be provided on the soiled dish side of
the Dishwashing machine. The facility shall comply with the standards of NSF or equivalent.
The requirements for air-drying shall be the same as for hand dishwashing. Where lowtemperature dishmachines are used, additional drying space may be required.
Dishwashing facilities are recommended to be located such that dirty dishes from the dining area
are not carried through food preparation, storage or display area. Dishwashing equipment should
be located immediately inside the kitchen door when entering from the dining area. This
location will reduce the possibility of contamination that can occur when dirty dishes are
transported through the kitchen and food preparation areas.
Adequate facilities shall be provided to air-dry utensils prior to final storage. This may be
accomplished by approved drainboards, dishtables, portable or stationary air drying racks, or
wall and/or overhead shelving units located in close proximity to the dishwashing area. Floor
drains should be provided in areas where wet pots, utensils and equipment are air-drying on
approved racks or dish tables away from the sink. For air drying of utensils it not necessary to
have large drainboards.
Section 7 - 2
Drainboards that are large enough to handle two to three racks of dishes depending on the
capacity of the dishmachine used in conjunction with portable wire racks for final air drying of
utensils will provide a greater area available for final air drying then with larger drainboards.
(Figure #12 & 13 Illustrates effective methods of air drying utensils prior to storage.)
Figure 12
Figure 13
Installation Requirements
Dishwashing equipment must be installed so the equipment and any adjacent equipment or areas
are readily accessible for cleaning, eliminates the potential for cross-contamination and does not
create a vermin harborage.
Section 7 - 3
SECTION 8 - DETERMINING HOT WATER SUPPLY REQUIREMENTS
The Food Service Advisory Committee has developed a uniform guideline for the sizing of hot
water heaters for food service establishments. This guideline is used to insure uniformity on
sizing of water heaters throughout the state and to insure food service establishments are
provided with sufficient hot water for all operations.
The hot water heater should be sized as follows:
1.
The minimum storage capacity for any establishment should be 50 gallons.
2.
Hot water recovery is based on fixture requirements in accordance with Table #1.
3.
A 100% degree-rise in temperature is used in calculating hot water recovery.
4.
See notes #4 on following page for calculating sink (GPH) gallons per hour.
Note #1
Dishwasher (____ gals/hr. FINAL RINSE x 70%)
Note #2
Cloth Washer Calculation
A. Limited Use/Cloth washer used one to two times per day; beginning or ending
of day operation GPH = 60 GPH x 25%.
B. Intermediate Use/Cloth washer used three to four times per day;
GPH = 60 GPH x 45%.
C. Heavy Use/Cloth washer used once every two hours; GPH = 60 GPH x 80%.
D. Continuous Use/Cloth washer used every hour; GPH = 60 GPH x 100%.
Note #3
Hose reels @ 20 GPH for first reel & 10 GPH for each additional reel.
Note #4 - GPH
Requirements for sink
GPH = ( Sink size in cu.in. x 7.5 gal./cu.ft. x # compartments x .75 capacity)
( 1,728 cu.in./cu.ft.)
Short version for above
GPH = Sink size in cu. in. X # compartments x .003255/cu. in.
Example 24"x 24"x 14" x 3 compartments x .003255 = 79 GPH
Water heater storage capacity. (______ Gallons Storage)
Water heater recovery rate in gallons per hour at a 100ΕF temperature Rise. (______Gallons per hour)
***************************************************************************
Section 8 - 1
XIII. Hot Water Heater Size And Capacity
HOT WATER HEATER CALCULATION WORKSHEET
EQUIPMENT
QUANTITY
TIMES
SIZE
EQUALS
GPH
(in inches)
One-comp. sink
See note #4
X
__by__by__
=
Two-comp. sink
See note #4
X
__by__by__
=
Three-comp. sink
See note #4
X
__by__by__
=
Four-comp. sink
See note #4
X
__by__by__
=
One-comp Prep sink
X
5 GPH
=
Two-comp Prep sink
X
10 GPH
=
Three-comp Prep sink
X
15 GPH
=
Three comp. bar sink
See note #4
X
__by__by__
=
Four comp. bar sink
X
__by__by__
=
Hand sink
Pre-rinse
Can wash
Mop sink
**Dishmachine
**Cloth Washer
**Hose reels
X
X
X
X
X
X
X
X
X
X
5 GPH
45 GPH
10 GPH
5 GPH
Note #1
Note #2
Note #3
=
=
=
=
=
=
=
Other equipment
Other equipment
Other equipment
Total 140 F GPH (gallons per hour) Recovery Requirements
=
=
=
Total =>
Note - 140Ε F Hot water heaters are to be sized at the 140Ε F GPH recovery required at a temperature
rise of 100Ε F.
Section 8 - 2
SAMPLE CALCULATION
XIII. Hot Water Heater Size And Capacity
HOT WATER HEATER CALCULATION WORKSHEET
EQUIPMENT
QUANTITY
TIMES
SIZE
EQUALS
GPH
(in inches)
Three -comp. sink
See note #4
1
X
24” by 24” by 24”
=
79
Two-comp Prep sink
Hand sink
Pre-rinse
Can wash
Mop sink
**Dishmachine
2
5
1
1
1
1
X
X
10 GPH
5 GPH
=
=
**Cloth Washer
**Hose reels
1
2
X
X
X
X
X
X
45 GPH
10 GPH
5 GPH
Note #1
Note #2
Note #3
=
=
=
=
=
=
20
25
45
10
5
52
Total 140 F GPH (gallons per hour) Recovery Requirements
Total ==>
Note #1 - Dishmachine - Hobart AM-14 Final Rinse GPH = 74
Using Note #1 - 74 gal/hr Final Rinse x .70% = 51.8(= 52 GPH)
Note #2 - Cloth Washer used 4 times per day = 60 gal x 45% = 27 GP
Section 8 - 3
27
30
293
SECTION 9 - FINISH SCHEDULE
FLOORS
1.
All floor coverings in food preparation, food storage, utensil-washing areas, walk-in
refrigeration units, dressing rooms, locker rooms, toilet rooms shall be smooth, nonabsorbent, easily cleanable and durable. Anti-slip floor material should be used in traffic
areas.
2.
Any alternate materials not listed in the below chart must be submitted for evaluation.
3.
Joints between floors and walls shall be coved or radiused with appropriate materials.
4.
Properly installed floor drains should be provided in floors that are subject to water
splash from sinks, basins or equipment. Floors shall be sloped to the drain.
5.
Grouting shall be non-absorbent and impregnated with epoxy, silicone or
polyurethane.
6.
All walk-in refrigeration units should be installed according to the NSF guide "Special
Consideration Regarding Installation of Walk-In Refrigerators and Storage Freezers" or
equivalent.
7.
Carpet is not recommended in the immediate area adjacent to the buffet units.
8.
Sealed concrete and commercial grade vinyl composition tile may be used on floors.
However, their applications are limited.
WALLS
1.
The walls, including non-supporting partitions, wall coverings and ceilings of walk-in
refrigerating units, food preparation areas, equipment washing and utensil washing areas
and toilet rooms shall be smooth, non-absorbent and easily cleanable. Light colors are
recommended for walls and ceilings. Exposed studs, joists and rafters are not considered
acceptable wall finishes.
2.
All alternate materials not listed in the above chart must be submitted for evaluation.
3.
Glazed surfaces include glazed block or brick or ceramic tile. Grouting must be nonabsorbent and impregnated with epoxy, silicone, polyurethane or an equivalent
compound. Concrete block if used must be rendered non-porous and smooth by the
application of an approved block filler followed by the application of an approved paint
or other approved martial.
All mortar joints should be tooled and finished to render them easily cleanable.
4.
Plastic laminate panels may be used. Joint finishes shall be smooth and compatible with
the wall finish.
Section 9 - 1
5.
FRP and plastic laminated panel is not recommended behind heat radiating equipment
such as fryers, griddles, ranges etc.
6.
Finished drywall is not recommended behind utensil wash equipment, can wash, mop
sink areas or behind prep sinks.
CEILINGS
Finishes should be light-colored, and must be smooth, non-absorbent and easily cleanable. Vinyl
faced drop-in ceiling tile or drywall finished with epoxy paint are considered approved materials
for installation in kitchen and food service areas.
*****************************************************************************
The following chart and footnotes provide acceptable finishes for floors, walls
and ceilings, by area:
LOCATION
FLOOR
WALL
CEILING
KITCHEN
Quarry tile, poured
seamless.
Stainless steel,
aluminum, fiberglass
reinforced panels (FRP),
tile
Fiberboard plastic coated,
metal clad, dry-wall with
epoxy, glazed surface,
plastic laminate, vinyl
coated gypsum board
ceiling tiles.
COOKING
FRP, acoustical ceiling
tile
Same as above
Same as above, plus
approved wall panels,
drywall taped and epoxy
painted, block filled
smooth and tile.
Same as above
SERVING
Same as above
Same as above
Same as above
TOILET ROOM
Quarry tile, vinyl
composite tile (VCT)
Same as above
Same as above
JANITOR
CLOSET
Quarry tile, poured
concrete, VCT
Same as above
Same as above
WALK-INS
Quarry tile, stainless
steel, poured sealed
concrete.
Aluminum, stainless
steel, fiber glass
Aluminum Stainless steel,
fiberglass
DRY STORAGE
Same as above plus
sealed concrete,
commercial grade
vinyl composition tile.
Same as above
Same as above
REMOTE BULK
Concrete.
Cleanable surface.
Cleanable surface.
FOOD PREP &
DISHWASHING
STORAGE
Section 9 - 2
SECTION 10 - TOILET FACILITIES
Toilet facilities shall be conveniently located and shall be accessible to employees at all times.
They shall be easily cleanable.
Toilet facilities shall be installed according to The North Carolina State Building Code,
Volume II - Plumbing Code. Consult with the building inspection department for more
information and details.
As referenced by the North Carolina State Plumbing Code. Chapter P4 - Plumbing Fixtures,
Section P404 LOCATION OF FIXTURES, Paragraph P404.2 IMPROPER LOCATION:
Piping, fixtures, or equipment shall not be located in such a manner as to interfere with the
normal operation of windows, doors, or other exit openings. Toilet rooms shall not open directly
into a room used for the preparation of food for service to the public.
As referenced by the North Carolina State Plumbing Code. Chapter P4 - Plumbing Fixtures,
Section P407 MINIMUM FACILITIES, Paragraph P407.2.2 Every building and each
subdivision thereof intended for public use shall be provided with facilities in accordance with
this chapter. Required facilities shall be directly accessible to the public through direct openings
or corridors from the area or areas they are intended to serve. Required facilities shall be free
and designated by legible signs for each sex. Pay facilities may be installed when in excess of
the required minimum facilities.
Toilet facilities shall be conveniently located, under control of the management, and readily
accessible at all times. Toilets that are within 200 feet and on the same floor level of the facility
is generally considered to be convenient.
Section 10 - 1
SECTION 11 PLUMBING AND CROSS CONNECTION CONTROL DRAINS
INDEX
I.
Plumbing Systems
11 - 1
II.
Cross-Connections: Direct & Indirect
11 - 1
Ill.
Forces Acting on Cross-Connections,
Backflow: Backpressure & Back-Siphonage.
11 - 4
11 - 4
IV.
Evaluating Cross-Connections:
High & Low Hazard, Continuous & Noncontinuous Pressure
11 - 6
11 - 6
V.
Physical Backflow Prevention Methods: Air Gap & Barometric Loop.
11 - 7
VI.
Mechanical Backflow Assemblies & Devices
11 - 9
Hose Bibb Vacuum Breaker
Atmospheric Vacuum Breaker
Pressure Vacuum Breaker
Backflow Preventer with an Intermediate Atmospheric Vent
Reduced Pressure Zone Backflow Prevention Assembly
Double Check Valves
11 - 10
11 - 11
11 - 12
11 - 15
11 - 20
11 - 21
Typical Retail Food Service Cross-Connections.
11 - 22
VII.
VIII. Air Gaps & Air Breaks for Drains & Waste
IX. References & Resources
11 - 26
11 - 28
Section 11 - 1
I. PLUMBING SYSTEMS
Once a potable water system (also referred to as "safe drinking water" or just "drinking water")
has been contaminated by the inadvertent actions of the user or installer, the foreign or toxic
material can be distributed throughout the facility's potable plumbing system and adjacent
premises on the same supply. The contaminated water, if undetected and utilized, may
subsequently cause illness or death. Therefore each business, institution, residence, or other user
has the ultimate responsibility to protect its potable water from any actual or potential
introduction of contaminants or pollutants. The entire piping network for a water system, from
the point of origin to the point of use, is divided into two categories: PRIMARY (containment)
and SECONDARY (isolation) systems.
PRIMARY SYSTEM or CONTAINMENT
The primary system is composed of the water mains used by the water purveyor to deliver water
to the various buildings (or service connections) on the system. The water purveyor is
responsible for delivering safe drinking water to the point of delivery for the customer's or users
water system (secondary system). To protect the system from foreign or toxic materials being
introduced via the customer, a backflow prevention assembly or device is installed at the water
service entrance for "containment" on the premises.
SECONDARY SYSTEM or ISOLATION
The secondary system is the plumbing network that distributes potable water from the down
stream side of the water meter or service connection to the points of use throughout the facility
and/or premises. Remember that few people are aware of what is occurring inside the building
and/or premises (secondary system). The determination of cross-connections is, in part, the
function of the inspector; however, it is the ultimate responsibility of the owner to comply with
state and local plumbing codes specific for that jurisdiction. Safeguarding the system is met by
"isolation," providing backflow protection at each actual or potential cross-connection on the
premises.
II. CROSS CONNECTIONS
A cross-connection is an ACTUAL or POTENTIAL link between the potable water supply and a
source of contamination (sewage, chemicals, gas, etc.). This link can be envisioned as a conduit
or hose permitting the transfer of foreign material into a safe drinking water system. A crossconnection can be any temporary or permanent direct connection (hard plumbed), bypass
arrangement, jumper connection, removable section, swivel or change over device, etc. that
could connect a potable system to a non-potable source. Ideally, it is best not to have any crossconnections, but in certain situations they may be unavoidable. When an installation requires a
cross-connection (as a last resort or unavoidable situation i.e., boiler, injector units, chemical
aspirators), it must be properly protected with an acceptable backflow prevention assembly or
device to eliminate any potential for a reverse flow back into the potable supply. Unprotected
cross-connection threatens the health and safety of individuals and food or beverage products
utilizing water from that system.
Section 11 - 2
TWO TYPES OF CROSS-CONNECTIONS
1. DIRECT CONNECTION: Direct connections are a physical connection between a potable
and non-potable system. An example of this would be a water supply line connected directly to a
boiler, sewage line, or other nonpotable auxiliary water source. A direct pathway exists between
the two separate systems for contamination to be transferred into the potable system as shown in
the diagrams below. A direct connection is subject to both back-siphonage and backpressure (see
next page).
Valved connection between
potable water and nonpotable
fluid.
Valved connection between
Potable water and sanitary
sewer.
2.
INDIRECT CONNECTION: An indirect connection between a potable and
nonpotable supply does not exist under "normal" conditions; however, under "unique"
circumstances a pathway for contamination can occur. Usually the source of contamination may
back-up, be blown across, siphoned, pushed or diverted into a potable water supply. An indirect
connection is only subject to backsiphonage (see next page).
Example scenario, the end of a faucet terminates below the flood level of a sink, (referred to as a
"submerged inlet" because it does not provide the required air gap), and the waste backs up or
the sink becomes clogged to the point that the water inlet becomes submerged. If a vacuum or
negative pressure should develop in the potable supply, the contaminant could be siphoned into
the water supply.
Section 11 - 3
III. FORCES ACTING ON CROSS-CONNECTIONS
Some cross-connections are immediately obvious, but others can be subtle and difficult to find.
Contamination or pollution occurs when the pressure differentials between the water supply and
another system, via some connection, are sufficient to transfer the contaminant or pollutant into
the potable supply. The temporary reversal of pressures or momentary vacuums in the water
supplies can be freakish and unpredictable. These hydraulic forces can either PUSH (forced by
higher pressure than the potable supply) or Pull (vacuum/siphon, the potable supply drops
below normal levels) the contaminant into the drinking water system.
BACKFLOW
Backflow is a reverse flow in the primary or secondary system that is opposite to the expected or
intended direction. This flow reversal is undesirable; however, a properly protected system can
remain safe. There are two types of backflow, acting separately or in combination, that allow
contaminates (high hazard) or pollutants (low hazard) to enter the water supply via a cross
connection: BACKPRESSURE and BACK-SIPHONAGE.
BACKPRESSURE (A PUSHING FORCE) Backpressure occurs when both systems
(potable & nonpotable) are under pressure (above atmospheric pressure or positive head
pressure), but the nonpotable system has a greater pressure than the potable system. This
pressure differential pushes the contaminant or pollutant into the potable supply. Pumps or
thermal expansion from boilers connected to a supply are examples of how these pressure
differentials can be created.
PRINCIPLE CAUSES OF BACKPRESSURE:
For backpressure to occur, a "direct connection" to another system must exist. This other
system would actually or potentially be operated at a higher pressure than the potable
supply, i.e., a fertilizer injector system, booster pump, boiler, fire sprinkler system or
other auxiliary water source.
Section 11 - 4
BACK-SIPHONAGE (VACUUM, PULLING FORCE) Back-siphonage occurs when the
pressure in the water supply drops below zero (less than atmospheric pressure or negative head
pressure), and the adjacent nonpotable source is drawn or siphoned into the potable supply.
NOTE: Back-siphonage can occur with either a "direct" or "indirect" connection, or the systems
and be "opened" or "closed" - meaning exposed/open to the atmosphere, or not exposed/closed to
the atmosphere.
PRINCIPLE CAUSES OF BACK-SIPHONAGE:
1.
Undersized sections of pipe can create an aspirator effect in the restricted area.
2.
A break or repair in a supply line can create a vacuum or siphoning effect (as gravity
drains the water out) on the elevated portions of the system above the effected area.
3.
A high water withdrawal, such as fire fighting or water main flushing, can create a
vacuum. This withdrawal is more likely to create stronger negative pressures at the higher
elevations on the system.
4.
A vacuum can be induced on the suction side of a booster pump, such as high-rise
buildings and processing plants.
Section 11 - 5
IV. EVALUATING CROSS-CONNECTIONS
There are several different types of assemblies (units that can be tested after installation) and
devices (can not be tested after installation) available for controlling cross-connections and
preventing backflow. The type of assembly or device needed depends upon the type of cross
connection, the intended purpose of the plumbing configuration, and what could backflow into
the water supply under various scenarios.
EVALUATING EXISTING OR POTENTIAL CROSS-CONNECTIONS:
1. Evaluate the plumbing supply, equipment attached to it, and any waste lines attached or
near by. Think about WHAT COULD GO WRONG with this design and WHAT CAN
BE DONE TO MAKE IT SAFE.
2. Determine the DEGREE OF HAZARD INVOLVED, either a HIGH or LOW hazard
will exist with a cross-connection. The degree of hazard depends on whether the
nonpotable source is deleterious or not.
HIGH HAZARD situations exist when there is an actual or potential connection
for any toxic or infectious substance (also referred to as a CONTAMINATION),
to be introduced into the water supply, and may create a danger to the health and
well-being of anyone using the water. Examples of contaminants are pesticides,
chemicals, and infectious microorganisms.
LOW HAZARD situations exist when there is an actual or potential connection
for a nontoxic substance (also referred to as a POLLUTANT) to be introduced to
the water supply and create a nuisance, or be aesthetically objectionable to the
water user. Examples of pollutants are turbidity, beverages, and food coloring.
3. Evaluate the use of the backflow prevention device relative to the TIME that supply
pressure is present on both the "up stream" and Αdown stream≅ side of the device.
CONTINUOUS PRESSURE conditions exist when the water pressure remains
on both sides of the device for more than 12 hours. Continuous water pressure can
exist under DYNAMIC conditions (the water is "on" and flowing in the intended
direction through the device) or STATIC conditions (the water is "on" but a shut
off device down stream in the "off' or closed position results in no flow through
the device).
NON-CONTINUOUS PRESSURE conditions exist when the device is only
subject to intermittent water pressure on both sides of the device that does not
exceed 12 hours.
Note: Continuous and non-continuous pressure conditions are important factors in
determining the installation and use of backflow prevention devices.
Section 11 - 6
V. PHYSICAL BACKFLOW PREVENTION METHODS
AIR GAP or PHYSICAL AIR GAP (an "air break" is in reference to waste lines only): An air
gap is the MOST DESIRABLE METHOD OF BACKFLOW PREVENTION. It is simple,
economical, non-mechanical (no moving parts), fail safe, and can be used for potential backsiphonage or backpressure situations. An air gap is an unobstructed, vertical air space that
separates a potable system from a nonpotable system. This air gap is necessary to prevent any
contaminant or pollutant from being siphoned or pushed back into the potable water supply.
Although this is an extremely effective backflow preventer, the interruption in the piping creates
a subsequent pressure drop on the "down stream" portion. Consequently, most air gaps are used
at the end of the supply line or faucet such as at a sink, vat or storage tank.
AIR GAP INSTALLATION & USE:
1.
The air gap must be the greater of the two - A MINIMUM OF ONE INCH OR TWICE
THE INSIDE DIAMETER OF THE SUPPLY PIPE. This distance is measured from
the supply pipe to the flood level rim (the point of over flow) of the receptacle or fixture.
2.
Air gaps require inspection for any compromised "2xD or 1 inch" requirements and any
splashing problems, but no testing is necessary.
3.
An air gap can be installed in a continuous piping system to protect the source from any
potential contaminant on the down stream side of the system. Providing an air gap within
the supply system (versus at the end of the supply line) would require a reservoir and
possibly a booster pump. An open reservoir can subject the water to air borne pollutants
and the loss of free chlorine in a treated supply. If a reservoir is utilized, then there needs
to be a means to periodically drain and clean the tank.
Section 11 - 7
BAROMETRIC LOOP
The barometric loop is an extension of the supply line that can be construed as a giant upside
down "U". This configuration is designed based on the fluid dynamics of water and is utilized to
protect all down stream inlets against "back-siphonage" only. An absolute vacuum on a pipe can
only "pull" the water up 33.9 feet; to go any higher, a pump would be necessary to push the
water up the column. The barometric loop must be at least 35 feet tall and the base must be at a
higher elevation than any of the inlets or fixtures that are on the down stream side of the loop.
The size of the 35-foot high loop limits its practicality for application (processing plant) for
protecting against negative pressure.
BAROMETRIC INSTALLATION & USE:
1.
The loop must be at least 35 feet upright and all plumping inlets or fixtures must be no
higher than the loop's base.
2.
Approved for CONTINUOUS PRESSURE & NO POTENTIAL backpressure
Section 11 - 8
VI. MECHANICAL BACKFLOW ASSEMBLIES & DEVICES
The type of mechanical assembly or device selected must be appropriate for the degree of hazard
and specific application relevant to the potential backflow possibilities. Mechanical backflow
preventers consist of single or multiple check valves that open from the flow pressure of the
potable water. These valves are fabricated to seat tightly on a machined surface and when closed,
prevent any flow in the wrong direction. Also, some devices have air inlets or ports that are
vented to the atmosphere to relieve any vacuum or negative pressure developed in the system.
All backflow devices must be installed so they are accessible for inspection, service and repair.
NOTE:
The specific use and installation of a backflow prevention assembly or device
must be clarified by the manufacturer and comply with the plumbing codes
governing the jurisdiction in which the unit is installed.
AMERICAN SOCIETY OF SANITARY ENGINEERING (ASSE)
ASSE is a consensus, voluntary ANSI (American National Standards Institute) accredited
association that develops and maintains product performance standards for component parts of
the plumbing systems and professional qualification standards. Eighteen standards are for
backflow devices/assemblies. On the following pages, examples of various devices are cited with
the number for the ASSE standard under "Installation & Use."
FOOD PROCESSING & RETAIL FOOD CODE PLUMBING REGULATIONS
FDA Food Code
Chapter 5. The following section is from the Food and Drug Administration's 1997 Food Code
(Food establishments) pertaining to: 5-202.14 Backflow Prevention Device, Design Standard.
A backflow or backsiphonage prevention device installed on a water supply system shall
meet American Society of Sanitary Engineering (A.S.S.E.) Standards for construction,
installation, maintenance, inspection, and testing for that specific application and type of
device.
Grade A Pasteurized Milk Ordinance (PMO), Current Edition
Item 8r, 7p, -and Appendix -D, Standards for Water Sources.
National Shellfish Sanitation Program Manual of Operations, Part II 1995 Revision
Section D, Part 8 and 9.
Section 11 - 9
HOSE BIBB VACUUM BREAKER (HBVB)
A hose bibb vacuum breaker contains one spring loaded valve and an atmospheric vent that is
controlled by a diaphragm seal. The HBVB is installed on the end of a hose bibb (sill cock or
boiler drain inlet) for a garden hose, slop/mop sink hose etc., or anywhere else a hose can be
connected. Internally, the valve is spring loaded to be in a closed position and opens with flow in
the proper direction. As the water flow begins (dynamic, water flow in the desired direction), the
valve opens and allows the diaphragm seal to close off the atmospheric vent (the flow pressure is
what moves & holds the diaphragm against the vent ports). When zero pressure or backsiphonage (negative pressure) conditions exist, the spring pulls the valve closed and
simultaneously pushes the diaphragm (thus, opening the vent to relieve any vacuum) into
position to form a tight seal between the valve and valve seat. Under static conditions (no flow)
with the HBVB, the check valve may or may not be closed. (The HBVB is not approved for
continuous pressure but there may be time periods when water pressure exists on both sides of
the device)
HBVB INSTALLATION & USE:
1.
Shut off valves must be located up stream from the vacuum breaker, and spring-loaded
pistol-grip shutoff valves are not to remain on the hose with the water left on, when not
being actively used.
2.
Each hose connected to a manifold or "Y" must be provided with its own HBVB, i.e.,
county fair, and special events where several vendors may share one hose spigot
3.
Approved for HIGH HAZARDS, NON-CONTINUOUS PRESSURE & NO
POTENTIAL BACKPRESSURE ASSE standard #1011
NOTE- HBVB's cannot be used under continuous pressure conditions (defined as water pressure
on both sides of the unit for more than 12 hours), because the spring loaded valve may stick or
freeze in the open position, thus making the water supply vulnerable to backflow. Remember you
must evaluate the HBVB in its setting and determine the use and time. If the use period extends
over 12 hours, then approved continuous pressure backflow devices must be installed.
Section 11 - 10
ATMOSPHERIC VACUUM BREAKER (AVB)
This device has an internal polyethylene or metal float valve that moves up and down on a shaft
(not spring loaded). Water moving in the normal direction of flow lifts the float, and causes the
atmospheric vent to close (an opening on the top of the unit is open to the air). The normal water
pressure keeps the float valve in the upward closed position. Shutting off the water causes the
float to drop; the supply valve to close; and results in the atmospheric vent being open. With the
water off, the down stream piping of the AVB is open to the atmosphere, creating an air gap, and
thus preventing any back-siphonage. When a negative pressure occurs on the supply side, the
float valve drops, closing off the supply, and opening the atmospheric vent. Thus, any down
stream contamination will not be siphoned into the potable supply. The atmospheric vacuum
breaker provides excellent protection against "backsiphonage" only. Exposing the AVB to
backpressure can cause the atmospheric valve to modulate up and down, thus permitting a
potential contaminant, via backpressure, to enter the water supply.
AVB INSTALLATION & USE:
1.
The mushroom shaped device must be installed vertically (upright position), with the
atmospheric opening at the top and the elevation of the unit must be at least 6 inches
above the highest inlet, "down stream" of the AVB.
2.
All shutoff devices must be located "up stream" from the AVB (supply side). This unit
cannot be tested after installation.
3.
Approved for HIGH HAZARDS, NON-CONTINUOUS PRESSURE & NO
POTENTIAL BACKPRESSURE. ASSE standard #1001
NOTE: AVB's cannot be used under continuous pressure conditions (defined as water pressure
on both sides of the unit for more than 12 hours), because the float valve may stick or freeze in
the up position, thus making the water supply vulnerable to potential backsiphonage. Remember,
you must evaluate the AVB in its setting and determine the use and time. If the use period
extends over 12 hours, then an approved continuous pressure backflow device must be installed.
Section 11 - 11
PRESSURE VACUUM BREAKER (PVB)
The PVB is similar to the atmospheric vacuum breaker (AVB), except that it has two test cocks
and two gate valves (new units use ball valves) for testing the unit, and it also has two positive
seating (spring loaded) valves. The first check valve (supply side) is spring loaded for a closed
position and "guards" the potable water supply side; when the water supply is turned on, the flow
pushes it in the open position. The second check valve or air inlet valve (down stream side) is
spring loaded for an open position to the atmosphere and only closes when the supply water is
turned on. When the supply pressure drops to or below atmospheric pressure (below 0 gauge
pressure), the second check valve opens to the atmosphere and, the first check valve closes. As
with the AVB, the PVB only provides protection for back-siphonage.
PVB INSTALLATION & USE:
1.
The unit is generally used in agricultural, irrigation, and industrial applications.
2.
The PVB must be installed at least 12 inches above the highest elevated inlet or fixture on
its down stream side. Also, the unit must have a shut off valve on each side and two test
cocks for testing.
3.
The device must be located in an accessible area for testing and servicing. Also, it is
permissible to install shut off devices down stream of this unit.
4.
Lines should be thoroughly flushed prior to installation in order to prevent any debris
from lodging in the valve seats and preventing a tight seal.
5.
The PVB is approved for HIGH HAZARD- CONTINUOUS PRESS RE & NO
POTENTIAL BACKPRESSURE. ASSE standard #1020
Section 11 - 12
BACKFLOW PREVENTERS WITH INTERMEDIATE ATMOSPHERIC VENT
1.
SPECIALTY UNITS FOR 1/2 & 3/4 INCH SUPPLY LINES
This device contains an atmospheric vent between two spring loaded check valves, and these
valves are spring loaded for automatic closure under static (no water flow) conditions. The
atmospheric vent is controlled by a diaphragm seal that directly responds to the movement of the
supply side (primary) check valve. As the water flow begins (dynamic), the primary check opens
and simultaneously frees the diaphragm seal to close off the atmospheric vent and then proceeds
to open the secondary check valve (down stream side). The positive supply pressure holds the
diaphragm seal in place to close off the atmospheric vent under static (there is no flow, but
supply pressure exits in the device) or dynamic conditions. Under back-siphonage conditions, the
diaphragm seal is able to open the atmospheric vent independent of the primary check valve (to
relieve any vacuum on the supply side). To further understand how an atmospheric vent satisfies
a vacuum, put a hole in a soda straw, keeping the hole out of the soda and try to drink the soda.
When a zero pressure or back-siphonage condition exits on the supply side, the primary check
valve closes under spring pressure and simultaneously pushes the diaphragm seal into position to
form a tight seal between the valve and valve seat-opening the atmospheric vent and closing the
secondary check valve.
Under backpressure conditions, the secondary check valve would close first. If the secondary
check valve were to foul in the closed position, the primary check valve would close and the
backpressure leakage would drain out through the atmospheric vent (air break chamber). (Note:
Backflow preventers with atmospheric vents should be located so that water leakage will not
cause a nuisance.)
Section 11 - 13
SPECIALTY UNITS WITH AN INTERMEDIATE ATMOSPHERIC VENT FOR 2 & 3/4
INCH SUPPLY LINES, continued
INSTALLATION & USE:
1.
The unit can be installed horizontally or vertically and must not be located in a pit or a
location subject to standing water. Under no circumstances should plugging of the relief
port or vent be permitted.
2.
Generally, the unit may be installed on water supply lines for laboratory equipment, food
processing tanks, sterilizers, dairy equipment, livestock drinking fountains, residential
boilers, or in other situations where cross-connection control is needed.
3.
Approved for LOW HAZARD. CONTINUOUS PRESSURE & BACKPRESSURE
OR BACK-SIPHONAGE. ASSE standard #1012
Note: Some plumbing codes or jurisdictions place application limitations on this device,
because the unit cannot be tested.
Section 11 - 14
INTERMEDIATE ATMOSPHERIC VENTS CONTINUED
2. SPECIALTY IN-LINE APPLICATIONS/LAB FAUCETS
These types of backflow preventers operate on the same principle as the backflow preventer with
an intermediate atmospheric vent for 2 and 3/4 inch supply lines. There are several types of these
units and not all of them are approved for continuous pressure.
INSTALLATION & USE:
1.
Units that are approved for continuous pressure can be used in supply lines for low water
volume needs such as coffee and tea urns or icemakers. (Not approved for soda
carbonators.)
2.
Units that are only approved for non-continuous pressure applications such as those
installed on the supply side of an aspirator for a laboratory faucet or on a barber shop/
beauty parlor sink.
3.
Whether a particular unit is APPROVED FOR CONTINUOUS PRESSURE OR NOT
WILL NEED TO BE CLARIFIED BY THE MANUFACTURER.
4.
All types are approved for LOW TO MODERATE HAZARDS AND
BACKPRESSURE OR BACK-SIPHONAGE. ASSE standard #1035
Section 11 - 15
INTERMEDIATE ATMOSPHERIC VENTS CONTINUED
3. SPECIALTY UNITS FOR BEVERAGE VENDING MACHINES This backflow
preventer is very similar internally to the specialty units for 1/2 & 3/4 inch, and 1/4 & 3/8 inch
supplies, except that it has an added ball check valve (after the secondary check valve). The ball
check is an extra precaution to prevent carbon dioxide (C02) from backflowing (via
backpressure) out of a soda carbonator and into any copper supply lines. The C02 gas reacts with
water to form carbonic acid, which in turn will dissolve the copper lines and thus create possible
copper toxicities in those ingesting the water. Any carbon dioxide leaking past the ball check
valve and the secondary disc valve would be vented into the atmosphere via the atmospheric
vent/air inlet.
INSTALLATION & USE:
1.
The backflow preventer and carbonator system must be located in a well ventilated area.
Installation may be horizontal or vertical.
2.
The unit may also be used for other beverage equipment such as coffee, tea, and hot
chocolate.
3.
Approved for LOW HAZARD- CONTINUOUS PRESSURE & BACKPRESSURE
OR BACK-SIPHONAGE. ASSE standard #1032
Section 11 - 16
REDUCED PRESSURE ZONE BACKFLOW PREVENTION ASSEMBLY (RPZ)
This type of mechanical backflow prevention assembly provides the maximum protection against
both back-siphonage and backpressure. Construction of the RPZ consists of two very sensitive,
independent, spring loaded check valves with a reduced pressure "zone" between them (at least a
2 psi pressure differential between the "supply pressure" and the "reduced pressure zone"). These
check valves are spring loaded to automatically close unless they are held open with flow in the
proper direction. As the water passes through the primary check valve, the water pressure will
drop (predetermined friction loss/resistance) at least 2 psi in the "reduced" pressure zone or
central chamber. Under normal conditions the water will continue through the secondary check
valve (only requires 1 psi to open) to the point of usage:
The reduced pressure zone contains a relief valve that drains to the atmosphere and is spring
loaded for an automatic open position. The relief valve has the RP zone water pressure on one
side and the water supply pressure on the other side. To keep the relief valve closed, the supply
pressure must exceed the RP zone pressure. Thus, it will spring open under any conditions
causing the water pressure in the "RP zone" to approach or exceed the supply pressure. Also,
when the relief valve opens, an air passage from the atmospheric vent to the RP zone is opened
to satisfy any back-siphonage conditions. So, even if both check valves are fouled, the relief
valve will continue to protect the supply.
Section 11 - 17
RPZ WATER FLOW AND RELIEF VALVE ACTION WITH VARIOUS SCENARIOS:
1.
BACKPRESSURE - pressure increases downstream from the backflow preventer. As
the downstream pressure approaches the pressure of the "reduced pressure zone", the
secondary check valve will close. (Water pressure in the "RP zone" must exceed the
downstream pressure in order to hold the secondary check valve open.)
2.
BACK-SIPHONAGE - approaching zero or negative pressure on the supply side. When
the supply pressure approaches zero or negative values, the primary check valve will
close; the relief valve will spring open (draining the reduced pressure zone); the
atmospheric vent passage to the reduced pressure zone will open; and the secondary
check valve will close.
3.
BACKPRESSURE & BACK-SIPHONAGE SIMULTANEOUSLY: The primary and
secondary check valves would close, and the relief valve and atmospheric vent port
would open.
Section 11 - 18
4.
CHECK VALVES OR RELIEF VALVE MALFUNCTION
Malfunctioning of one or more of the three valves in the RPZ backflow prevent would not
compromise the safety of the water supply (but there may be water discharging from the relief
port until unit is repaired).
Secondary Check Valve
Backpressure: If some obstruction or wear prevents the secondary check valve from
closing tightly, backpressure leakage would increase the central chamber pressure and
thus open the relief valve and atmospheric vent port. (As chamber pressure approaches
supply pressure, the relief valve springs open.)
Primary Check Valve
Back-siphonage: If the primary check valve were to foul, then simultaneously the relief
valve would open, and the air passage from the atmospheric vent port would deliver air to
an area just above the primary check valve. The air would satisfy any vacuum caused by
back-siphonage. The air flowing to the primary check valve does not use the same
passage in the relief valve used for draining water.
Backpressure: If the primary and secondary check valves were to fail simultaneously,
then the water leaking back into the central chamber would exit through the relief valve.
Relief Valve/Port
A malfunctioning relief valve will not close; it will remain open, discharging water
through the port until repaired. Even when fouled, the supply remains protected.
Section 11 - 19
RPZ INSTALLATION & USE:
1.
Under no circumstances should plugging of the relief port be permitted.
2.
The RPZ is equipped with test cocks and gate valves to enable required unit testing.
3.
Several unit sizes are available for 3/4 to 10-inch supply lines. Approximate pressure
losses across the unit are 10 to 20 psi, depending on the size and flow rate.
4.
Install on each high hazard connection within a secondary system and/or at the service
connection or water meter (for containment on the property) of car washes, autopsy and
funeral parlors, commercial boilers, cooling towers, hospital and laboratory equipment,
processing tanks, sewage treatment, etc.
5.
The unit must be accessible for testing and service, and must be located above grade (not
subject to flooding). The device must be installed at least 12 inches from any wall and
between 12 to 30 inches above the floor.
6.
Approved for HIGH HAZARDS, CONTINUOUS PRESSURE, BACKPRESSURE
OR BACK-SIPHONAGE. ASSE standard #1013
Section 11 - 20
DOUBLE CHECK VALVES
A double check valve backflow preventer consists of two check valves that are spring loaded in
the closed position. These devices do not have the added protection of an atmospheric vent and
therefore are limited to the amount of protection they offer and how they can be used. Some
jurisdictions and codes do not permit double check valves to be used for backflow protection.
INSTALLATION & USE:
1.
Double check valves can only be used where they are approved for limited use with low
hazard, continuous pressure conditions.
2.
THREE TYPES OF DOUBLE CHECK VALVES:
I. DOUBLE CHECK VALVE
This type of device is designed for commercial applications for 3/4 to 10-inch supply
lines and contains test cocks and gate valves for testing purposes. ASSE standard #1015
I. DOUBLE CHECK DETECTOR CHECK VALVE
This device is similar to the "double check" unit except that it has a water meter added to
detect down stream leaks and unauthorized withdrawals. The unit is commonly installed
on fire protection supply mains. ASSE standard #1048
III. DUAL CHECK VALVE The dual check valve is for residential applications only.
When used, it is usually installed on the customer side of the water meter in an attempt to
contain any pollutant (low hazard) within the resident's secondary system. The dual check
valve is not equipped for in-line testing. ASSE standard #1024
Section 11 - 21
VII. TYPICAL RETAIL FOOD SERVICE CROSS-CONNECTIONS
NOTE: When evaluating the potential plumbing hazards for each fixture, there may be more than
one type of backflow assembly or device that can be installed to protect a cross-connection (even
if it exceeds minimum requirements to meet the hazard). In lieu of an air gap, is a crossconnection subject to backpressure and continuous or non-continuous pressure (all are subject to
back-siphonage)? All inlets and cross-connections attached to the water supply are subject to
back-siphonage, but not all are subject to backpressure. For specifications on proper installation
and use for each device, review the previous pages.
The following are "typical" examples of equipment and backflow prevention devices required in
lieu of an air gap. Remember, sometimes plumbing installations can be construed in a
"nontypical" fashion; this does not mean that is necessarily wrong, but it will take more effort to
evaluate the cross-connection control design.
5.
Prerinse or preflush hose: (typically located at garbage grinders/disposals, pre-rinse or
flushing stations prior to mechanical warewashing machines, or vegetable/prep sinks)
Units that are not equipped with a proper retainer spring (so an air gap above the flood
level rim can be maintained when allowed to hang freely) must be provided with an
appropriate backflow assembly or device. The type installed is dependent on the shut off
valve location:
a. Hand valve on spray nozzle: Since the entire supply line is subject to continuous
pressure, the backflow device must be acceptable for use with continuous pressure
and back-siphonage application. Backpressure is not an issue for a potential indirect
cross connection. An in-line double check valve assembly with an intermediate
atmospheric vent or pressure vacuum breaker (PVB) can meet the minimum
requirements for continuous pressure.
b. No valve on the spray nozzle or end of hose: The supply line from the shut off valve
to the end of the nozzle is not subject to continuous pressure or backpressure. An
atmospheric vacuum breaker (AVB) can meet the minimum requirements for noncontinuous pressure and potential back-siphonage.
2.
Hose bibbs, threaded faucets (inside & outside of establishment, fairgrounds, special
vents, festival, etc.):
When a hose is attached directly to the faucet, a potential indirect cross-connection exists.
Protected will depend on whether or not a shut-off device (pistol grip, etc.) is installed on
the end of the hose.
a. No shut off device on the end of the hose: The hose is not subject to continuous
pressure or backpressure. A hose bibb vacuum breaker (HBVB) or atmospheric
vacuum breaker (AVB) can meet the minimum requirements for non-continuous
pressure and potential backsiphonage.
Section 11 - 22
b. A shut off device on the end of a hose: The backflow device is subject to continuous
pressure and no backpressure. An in-line backflow prevention device with an
intermediate atmospheric vent or a pressure vacuum breaker (PVB) can meet the
minimum requirements for protection. (Note the PVB must be installed at least 12
inches above the maximum expected height that the hose end will be utilized.)
3.
Inlets which are or may become submerged:
A. Supply lines for a mechanical warewashing machine and dish conveyor belt.
B. Supply inlet to a dish table trough or silverware and dish soak tanks.
C. Supply line to a soap dispenser (detergent feeder) and/or drying agent for mechanical
warewashing machines: The dispenser discharges the solution on the down stream
side of AVB for the warewashing machine's supply line.
D. Supply inlet to a garbage disposal with flushing rim: The submerged inlet is
controlled by an electronic solenoid that supplies water to the waste being ground to
form a slurry whenever the disposer is turned on.
E. Garbage can washer. (If a jet rinse type, the inlet through the floor must be at least six
inches above the flood level rim of the depressed area/sink).
F. Perforated pipes to an oriental wok cooker.
G. Supply inlet or fill line for equipment such as steam kettles, steam tables, dipper wells
and coffee urns.
Backflow prevention for items A-G: Typically the atmospheric vacuum breaker is utilized on a
submerged inlet for non-continuous pressure and potential back-siphonage. For continuous
pressure and potential back-siphonage (no backpressure), a pressure vacuum breaker (PVB, can
meet the minimum requirements for protection.
Inlets which are or may become submerged, Continued:
H.
Soap portioner on a faucet:
The soap portioner must contain an internal air gap.
I.
Water wash system for an exhaust hood (self cleaning):
Detergent feeder must discharge on the down stream side of the backflow
prevention device and have an AVB for non-continuous pressure, PVB for
continuous pressure or an in-line backflow prevention device with an intermediate
atmospheric vent for continuous pressure and potential backpressure. A reduced
pressure zone (RPZ) backflow prevention device may be required if toxic
chemicals are added.
Section 11 - 23
4.
Carbonators; for beverage dispensers: Carbon dioxide (CO2 from the carbonator that
comes into contact with water will form carbonic acid (weak acid). If carbonic acid comes into
contact with copper piping, copper will dissolve into the water and may result in copper
poisoning (vomiting). Typically, the hazard exists for those consuming the first few softdrinks of
the day. To prevent the backpressure of C02, an in-line backflow prevention device with an
intermediate atmospheric vent meeting ASSE Standard #1022 must be installed between the
carbonator and any copper supply line.
5.
Boiler:
a. with no chemicals added:
An in-line backflow prevention device with an intermediate atmospheric vent for
continuous pressure and potential backpressure.
b. with chemicals added (high hazard):
A reduced pressure zone (RPZ) backflow prevention device would be required for
toxic chemicals with potential backpressure and continuous pressure. The water
supply line for the chemical additive reservoir must also be adequately protected.
6.
Water softening equipment: with a continuous feed to a brine tank requires at least an in
line backflow prevention device with an intermediate atmospheric vent to meet the minimum
protection for continuous pressure.
7.
Lawn sprinkler system with no potential backpressure: An AVB for non-continuous
pressure and a PVB for continuous pressure would meet minimum requirements for backflow
protection. If chemicals are added a RPZ may be required.
Section 11 - 24
TYPICAL MECHANICAL WAREWASHING INSTALLATION
Section 11 - 25
VIII.
AIR GAES & AIR BREAKS FOR DRAINS & WASTE
An indirect connection between the water supply or food service equipment and the facility's
drainage or wastewater disposal system is necessary to prevent wastewater from backflowing
(back-siphonage or backpressure) into the supply or into equipment where food, kitchenware or
utensils are retained.
DIRECT CONNECTION: A waste line or pipe from a fixture, receptacle or device that
discharges used water, waste materials or sewage directly into the facility's drainage system.
INDIRECT CONNECTION: A waste line or pipe from a fixture, receptacle or device that
discharges used water, waste materials or sewage into the facility's drainage system through an
"air gap" or "air break." Thus, there is no direct connection between the two systems.
AIR GAP: is the unobstructed, vertical air space that separates the end of a supply-line
and the flood level rim of a receptacle. This receptacle may be a sink, coffee urn, steam
kettle, floor drain, floor sink, etc. The air gap must be the greater of the two - a minimum
of one inch or twice the inside diameter of the supply pipe.
AIR BREAK: is a waste line or pipe from a fixture that discharges used water or liquid
waste into another fixture or receptacle at a point below the flood level rim, i.e., the waste
line from a vegetable preparation sink that drains into a floor drain. (Restated: an air
break is an indirect connection that does not have an "air gap.') (Note: some jurisdictions
do require the waste line to terminate above the flood level rim of the floor, sink or
drain.)
1. Booster heater for warewashing machine:
Provide an air gap between the relief valve vent pipe and the floor drain or floor sink.
6. Waste-cooled condenser for an ice machine or other refrigeration system:
Provide an air gap between the end of the supply line and the floor drain or floor sink.
(The supply line water still remains as part of the supply system as it cools. The cooling
water is not exposed to potential outside contamination until it exits the unit.)
3. Drain lines for food service equipment such as salad cooler table or salad bar, ice machine
or ice bin, soda fountain/dispenser, steam kettle and steam table: Provide an air break.
4. Condensate drain lines for refrigeration equipment: Provide an air break.
Section 11 - 26
5. Water softening equipment:
a. Brine tank drains through a hose bibb (potential indirect cross-connection with a drain
hose): a hose bibb vacuum breaker (HBVB) can meet the minimum requirements for noncontinuous pressure and potential back-siphonage.
b. Brine tank with a gate or ball valve: drain line must be air gapped.
6. Exceptions to indirect wastes:
a. Warewashing machines located within five feet of a trapped floor drain may have a
direct waste connection to inlet side of a properly vented floor drain trap.
b. Garbage disposals require a direct connection to prevent the solids from separating out
from the waste slurry.
c. Other exceptions as provided by law or regulation.
Section 11 - 27
IX REFERENCES & RESOURCES
1
American Society of Sanitary Engineering (ASSE)
28901 Clemens Road, Suite 100
(216) 835-3040
fax (216) 835-3488
Westlake, OH 44145 E-mail:
ASSE@IX.netcom.com
ASSE Standards for Cross-ConnectIon Control
1001 - Pipe Applied Atmospheric Type Vacuum Breakers, ASSE/ANSI - 1990
1002 - Water Closet Flush Tank Ball Cocks, ASSE - 1986
1011 - Hose Connection Vacuum Breakers, ASSE/ANSI - 1995
1012 - Backflow Preventer with Intermediate Atmospheric Vent, ASSE/ANSI - 1995
1013 - Reduced Pressure Principle Backflow Preventers, ASSE - 1993
1015 - Double Check Backflow Prevention Assembly, ASSE - 1993
1019 - Vacuum Breaker Wall Hydrants, Freeze Resistant Automatic Draining Type,
ASSE/ANSI - 1995
1020 - Pressure Vacuum Breaker Assembly, ASSE/ANSI - 1990
1021 - Drain Air Gaps for Domestic Dishwasher Applications, ASSE - 1977
1022 - Backflow Preventer for Carbonated Beverage Machines, ASSE -'1996
1024 - Dual Check Valve Type Backflow Preventers, ASSE - 1994
1032 - Dual Check Valve Type Backflow Preventers, ASSE -1980 (carbonating units)
1035 - Laboratory Faucet Backflow Preventers, ASSE/ANSI - 1995
1047 - Reduced Pressure Detector Backflow Preventer, ASSE/ ANSI - 1995
1048 - Double Check Detector Assembly Backflow Preventer, ASSE/ANSI - 1995
1052 - Hose Connection Backflow Preventers, ASSEIANSI -'1994
1055 - Chemical Dispensing Systems, ASSE - 1997
1056 - Back-Siphonage Backflow Vacuum Breakers, ASSE/ANSI - 1995
1060 - Outdoor Enclosures for Backflow Prevention Assemblies, ASSE - 1996
Section 11 - 28
7.
American Water Works Association (AWWA)
6666 West Quincy Avenue
(303) 794-7711
Denver, CO 80235
Homepage: hftp://www.awwa.org
3.
FEBCO
P.O. Box 8070(209) 252-0791
Fresno, CA 93747-8070
fax (209) 453-9030
Homepage: hftp://www.cmb-ind.com
4.
Foundation for Cross-Connection Control and Hydraulic Research
University of Southern California
(213) 740-2032 fax (213) 740-8399
KAP-200 University Park MC-2531
E-Mail: fccchr@usc.edu
Los Angeles, CA 90089-2531
Homepage: hftp://www.usc.edu/dept/fccchr
5.
Plumbing and Drain Institute (PDI)
1106 West 77 1h Street South Drive
Indianapolis, IN 46260
(317) 251-6970
6.
Plumbing Related Associations & Publications
Homepage: hftp://www.PlumbingSupply.com/public.htmI
7.
Wafts Regulator Company
815 Chestnut Street
North Andover, MA 01845
Homepage: hftp://www.waftsreg.com
8.
9.
Zurn Industries, Inc.
Hydromechanics Division
1801 Pittsburgh Avenue
Erie, PA 16514
(508) 688-1811 fax (508) 794-1848
(814) 455-0921 fax (814) 454-7929
Food and Drug Administration
Division of Human Resource Development
5600 Fishers Lane, HFC-61
Rockville, Maryland 20857
(495) 443-5871
Section 11 - 29
Section 12. Grease Interceptors And Automatic Grease/Oil Removal Units
Oil and grease entering a facility's drainage waste system will eventually solidify somewhere' -down stream and eventually clog the sewer line and/or cause potential problems for the onsite or
public sewage system. The oil and grease from foods and cooking liquefy at high water
temperatures primarily originating from the three compartment sink, warewashing machine or
some pieces of equipment such as an oriental wok cooker.
Oil and grease can occur in a combination of four forms:
1. Dissolved oil is oil that has dissolved in the water via a degreasing compound and will
not separate from the water.
2. Chemically emulsified oil is oil that has been broken down into very small particles
via a detergent and will not float to the surface.
3. Free oil, which is the majority of the oil produced in a food service facility, is not
dissolved or chemically emulsified but is in a liquid form that is available to float to the
water surface-when it is -allowed to-coalesce (consolidate or-congeal on the water surface).
4. Mechanically emulsified oil is free oil that has been agitated in water to form small
droplets. These droplets will congeal, as free oil does, provided enough time is allowed for
the process.
HOW GREASE INTERCEPTORS WORK
A grease interceptor (or grease trap) is a chamber designed for wastewater to pass through and
allow any free or mechanically emulsified oil to float to the top for retention as the remainder of
the effluent passes through. (This concept is similar to a septic tank, but remember a septic tank
is designed to collect solids on the bottom and scum on the top of the tank.) For the oil to float to
the top, it is necessary to calm the water as turbulence only perplexes the separation. To assist in
the ponding or calming process, the waste water enters through an inlet baffle and may pass
through additional baffles before exiting through the outlet baffle. Flow rate (volume of water
per unit of time, i.e. 7 gallons per minute [GPM]) affects time and turbulence in the interceptor.
Too fast a flow rate does not allow the "time" necessary for separation and creates turbulence.
Thus, many of these installations are equipped with a flow control valve prior to the inlet baffle.
Only the facility's grease laden waste should be plumbed to the grease trap, otherwise suspended
solids would fill the unit and a larger tank would be needed for the higher volume of waste
water. Also, some installations are designed with a solids strainer prior to the interceptor, to
prevent solids from interfering with grease separation.
Section 12 - 1
SIZING THE INTERCEPTOR
Trap installations are designed and sized based on anticipated flow rates and organic load for
maximum efficiency. Specific gravity (density) of the grease filtrates affects the time necessary
for separation. For example, the specific gravity of water is 1.0, thus the lower the specific
gravity of the oil, the less time it takes to separate and float to the top of the tank. Also, the
higher the flow rate, ratio of grease to water, suspended solids, and total grease volume to be
retained between cleaning/emptying, the larger the grease interceptor must be.
INTERCEPTOR LOCATION
Grease traps range in size from 35 gallon units located inside the kitchen area to 1,000 gallon inground installations outside the facility. Installation should be properly vented and as close to the
source as possible but in a manner that facilitates the ease of cleaning and service without
creating a nuisance.
Automatic Grease/Oil Removal Units Used In Conjunction Or In Place Of
Standard Vault Type Grease Interceptor.
Trend Analysis: Good News - Bad News
The good news is that there are record numbers of restaurants in the U.S.A. The bad news is that
these restaurants are discharging record amounts of grease and foodstuffs into sewage collection
systems.
The salient factors affecting a restaurant, hospital kitchen, school cafeteria, casino or other food
processing facility are:
a.
b.
c.
d.
Ware-washing equipment.
Production equipment
Menu
Management/operating practices
Although there are a wide span of restaurants and food handling facilities, they tend to fall into
four distinct categories: 1) Past-Food, 2) Full-Service Restaurants, 3) Institutional Kitchens and
4) Special Sites. The choice of automatic grease removal system relates to these four categories.
In all cases, ware-washing and production equipment is taken into consideration as you design to
reduce FOG (fats, oils and grease) and BOD (Bio-chemical oxygen demand - the amount of
digestible foodstuffs) present in the effluent.
Section 12 - 2
Fast-Food Restaurants
Fast-food restaurants have the simplest
production equipment. In a fast-food kitchen
nearly 93% of all fats, oils, greases and other
foodstuffs pass into the three compartment
pot washing sink.
Typical Fast food Grease Source of
Fixture
Tips. The more fryer-type cooking
appliances, the high levels of effluent grease
and oils. An one automatic grease/oil
removal unit point source system in a fast
food
restaurant
servicing
a
three
compartment sink typically removes 6 to 9
lbs. (2.7 - 4.1 kg) of grease per day.
Full Service Restaurants
Full service restaurants offering table service with washed, nearly 90% of all fats, oils, greases
and other foodstuffs pass into the three compartment sink (75%) and the pre-rinse sink at
dishwashing (15%).
Tip: To minimize effluent FOG values, do not route the dishwasher discharge into the grease
interceptor or automatic grease removal system. Dishwasher flows are rich in detergent and
emulsify a high percentage of the separated fats held in a grease trap or other kind of separator.
This is frequently seen at sites where the sewer district's sampling shows high levels of FOG, but
visual inspection shows only minor amounts of free-floating fats and oils in the grease trap.
Section 12 - 3
Institutional and Large Commercial Kitchens
These large, multi-purpose kitchens utilize a wide range of warewashing and food preparation
equipment. The increased number of grease bearing point sources generally mandates use of
central-type automatic grease removal systems. One large automatic grease/oil removal unit
system servicing a 300 bed hospital kitchen typically removes a barrel of grease every 10 to 14
days.
Tips. Rarely seen in full service kitchens, tilt kettles which are used to cook large volumes of
cooked meats, soups, sauces and other foods are installed in more than 70% of institutional
kitchens. Tilt kettles can put large volumes of greases and foodstuffs into the drainage system.
Large institutional kitchens such as prisons, hospitals, and college cafeterias also frequently
incorporate potato peelers, pulpers, bakery sinks, wet hoods and other equipment that can
discharge high volumes of greases and other foodstuffs into the drainage system. When
specifying central removal systems for institutional kitchens, determine the maximum drainage
flow value and provide at least 100 pounds (45 kg) of grease removal capacity per day.
Special Food Preparation Sites
Casinos, military mess halls, large correctional institutions and food processing plants often have
a negative effect on a sewer system. For example, casinos serve high volumes of food 24 hours
per day. The casino is often in a location such as a waterfront, which requires the sewage to be
pumped through one or more lift stations. This leads to high sewer maintenance costs and high
effluent FOG numbers. Automatic grease removal systems are steadily gaining favor with casino
operators because of their round the clock operation. More than 40% of all U.S. casinos are
equipped with automatic grease removal systems ranging from the smallest one automatic
grease/oil removal units to the largest systems.
Tip: When selecting an automatic removal system, determine the peak flow volume. The gallons
per day figure are not as important as determine the peak flow value. Peak flow volume can be
determined by using the following sizing information.
References: Big Dipper-Thermaco® 646 Greensboro Street, Asheboro, North Carolina 27203
Telephone: 336.629.4651 Toll Free: 800.633.4204 FAX: 336.626.5739 E-mail: info@thermaco.com
Section 12 - 4
SECTION 13 - INSECT AND RODENT CONTROL
Openings to the outside shall be effectively protected against the entrance of rodents and insects
by the installation of tight fitting self-closing doors, closed windows, self-closing windows at
drive-through, screening, controlled air currents at delivery doors, vestibules or other approved
means. Screening for windows, doors, skylights, transoms, intake air ducts and other openings
to the outside shall be tight fitting and free of breaks in the screening material. Screening
material should not be less than sixteen mesh to the inch. Doors, door jams and openings
between the floor and bottom of outer doors shall be adequately flashed with a rodent proof
material to eliminate any openings.
Openings within the establishment around pipes, or conduit shall be tightly sealed. Openings on
the outside of buildings shall be sealed with sheet metal, concrete or brick and mortar.
Eliminate potential vermin harborage by sealing all cracks and crevices. Cracks and crevices in
excess of 1/32" shall be sealed with an approved caulking compound to provide a smooth and
sanitary installation.
Caulk used in a food zone area shall be FDA or NSF approved for use.
Horizontal spaces, which will be rendered inaccessible after construction or equipment
installation (such as wall cavities and areas underneath walk-in coolers or cabinets), should be
treated with an approved material to prevent the possibility of roach infestation. (Figure 14
shows areas where treatment for insect control should be applied)
Figure 14
Loading docks and delivery doors should be provided with effective air curtains, vestibules, or
with self-closing doors to preclude the entrance of insects. It is recommended that outside
lighting around loading areas and entrances to be sodium vapor rather than mercury vapor to
decrease insect attraction.
Section 13 - 1
SECTION 14 - LIGHTING
Permanently fixed artificial light sources shall be installed to provided in all areas in which food
is prepared, or in which utensils are washed, shall be provided with at least 50 foot-candles of
light on food preparation work levels and at utensil washing work levels.
At least 10 foot-candles of light at 30 inches above the floor shall be provided in all other areas,
including storage rooms and walk-in units. This shall not include dining and lounge areas except
during cleaning operations. Fixtures shall be kept clean and in good repair.
Light bulbs in food preparation, storage, and display areas shall be shatter-proof or shielded so as
to preclude the possibility of broken bulbs or lamps falling into food. Shatter-proof or shielded
bulbs need not be used in food storage areas where the integrity of the unopened packages will
not be affected by broken glass falling onto them and the packages, prior to being opened, are
capable of being cleaned.
Heat lamps shall be protected against breakage by a shield surrounding and extending beyond the
bulb, leaving only the face of the bulb exposed.
Section 14 - 1
SECTION 15 - VENTILATION
All rooms of a permitted retail food establishment should be adequately ventilated and kept
reasonably free of grease, excessive heat, steam, condensation, vapors, smoke, and fumes.
Mechanically introduced make-up air shall be provided as necessary. Ventilation systems shall
be designed and installed according to state building codes.
The following information is provided to offer guidance in meeting the requirement for
ventilating cooking equipment. There are several methods used in calculating the volume of air
movement, measured in Cubic Feet per Minute (CFM), necessary to effectively and efficiently
ventilate cooking equipment. While these methods are used in general applications, it must be
noted that engineered exhaust systems which are customized for specific equipment under
specific use conditions may also be approved by the building code official or fire marshall.
General Principles of Exhaust
The purpose of an exhaust hood is to provide a method of collecting, as nearly as possible, all of
the grease produced from the cooking process, while furnishing a means of removing heat,
smoke, and odors from the cooking area.
For the hood to fulfill its purpose there must be a sufficient volume of air movement (capture
velocity) to draw grease particles and cooking vapors directly from the cooking surface to the
grease extractors. This air flow removes cooking odors and keeps grease particles from settling
onto nearby surfaces.
An effective capture velocity shall be sufficient to overcome opposing air currents, capture the
grease and cooking vapors, and transport them directly to the grease extractors.
Grease extractors are ineffective in removing grease vapors. Only when grease vapors cool and
condense can an extractor remove grease particles by directed air flow, contraction, and
expansion (drop out). It is essential to have a sufficient volume of air flowing to cool and
condense the grease vapors into grease particles prior to reaching the grease extractors.
Non-toxic smoke bombs may be used to evaluate and regulate kitchen exhaust hoods and supply
systems. No fabricator of exhaust hoods can create all the conditions in the plant that the hood
must cope with on the job site to function correctly.
In the case of heat and steam producing equipment, the purpose of the hood or ventilation system
(such as a pants-leg duct system) is to control humidity, heat, and unwanted condensation.
A major cause of unacceptable hood performance is a lack of coordination between the Heating,
Ventilation, and Air Conditioning (HVAC) system and the exhaust hood system. These systems
should be coordinated prior to installation, and balanced when installation is completed, to
ensure the proper performance of both.
Section 15 - 1
Fire Protection
Exhaust ventilation systems for all grease producing cooking equipment is under the jurisdiction
of the State Fire Marshal's Office and local fire and building officials. System designers and/or
owners should contact these officials regarding fire safety plan review and inspection.
Hood Size
1.
Canopy hoods and island hoods shall have a minimum depth of two feet and shall extend
at least six inches beyond any equipment being ventilated, except that no overhang will
be required on sides where aprons are installed. The dimensions of the hood are, in all
cases, larger than the cooking surface to be covered by the hood. The amount of overhang
of the hood depends upon the clearance or distance between the base of the hood and the
top of the cooking equipment. A rule of thumb for the overhang on canopy hoods is 0.4
of the distance from the cooking surface to the bottom of the hood, but in any case, no
less than six inches.
Example:
Hood overhang = distance from bottom of hood to top of range = 0.4 x 3.25 ft. = 1.30 ft., or
approximately 1 foot, 4 inches
Canopy hoods shall be installed so that the bottom of the hood is between 6.5 feet and 7
feet above the finished floor.
(Figure 15 illustrates a canopy hood.)
FIGURE 15.
Section 15 - 2
2.
Ventilator, or "backshelf", hoods are designed to mount to the wall directly behind the
cooking equipment. This type of hood is often used where ceiling height is a factor. It is
normally placed closer to the cooking surfaces than a canopy hood, and works well in
light to medium duty cooking applications. The ventilator hood is not recommended for
charbroilers or similar high heat and grease producing cooking equipment. It does not
have the capture area of a canopy hood and is not able to effectively handle large surges
of cooking emissions (steam, heat, vapors, etc.)
Several dimensions are essential in the proper installation of a ventilator hood. Ventilator
hoods shall extend from the wall a minimum of 16 inches, and shall be installed so that
the distance from the top of the cooking equipment to the bottom of the ventilator hood is
no more than 24 inches. Equipment placed under a ventilator hood shall not extend
beyond the sides of the hood or more than 36 inches from the back of the hood. These
restrictions are necessary to ensure maximum capture and removal of cooking emissions.
(Figure 16 illustrates a ventilator hood.)
FIGURE 16.
Section 15 - 3
3.
Pants-leg exhaust systems are designed to remove the heat or steam close to the point of
discharge from warewashers or conveyor cooking equipment. These systems must be
sized to effectively ventilate the equipment served.
(Figure 17 illustrates a pants-leg duct system.)
FIGURE 17.
4.
Eyebrow hoods are designed to immediately remove heat from an oven at the point of
emission or as the door is opened. These hoods must effectively ventilate the door
openings of the equipment served.
(Figure 18 illustrates an eyebrow hood.)
FIGURE 18.
Section 15 - 4
Exhausted Air
The amount of air exhausted through a hood exhaust system is dependent upon the size of the
hood, its particular installation, and its use. There are several methods available for determining
the amount of air to be exhausted. With the exception of systems engineered for specific
equipment and specific applications that are approved by the health authority, the following
criteria shall be used to calculate the amount of air exhausted:
1.
Canopy hoods.
A.
Standard square foot method.
This method of calculating exhaust air volume is based on the size of the opening in the hood
(length x width) and the capture velocity relative to the installation of the hood (see Table I).
Hood length x hood width = square feet (ft.²) of hood opening.
Ft.² of hood opening x factor from Table I = CFM of air exhausted.
TABLE I.
Exposed sides
Factor(CFM/ft.²)
4 (central island hood)
3 (wall hung hood)
2 (corner hung hood, or with aprons)
Steam or heat exhaust only
125
100
85
70
Example:
8 ft. (length) x 4 ft. (width) = 32 ft.²
32 ft.² x 100 CFM/ft.² (wall hung hood) = 3200 CFM
B.
Exposed linear foot method.
This method of calculating the exhaust air volume is based on the total exposed linear footage of
the hood and the capture velocity relative to its application (see Table II).
Exposed linear footage of hood x factor from Table II = CFM of air exhausted.
Section 15 - 5
TABLE II
Application Factor (CFM/in. ft.)
Light duty (no grease, light grease)
Medium duty (fryers and griddles)
Heavy duty (heavy grease, charbroiler)
150 - 250
250 - 350
350+
Example:
4 ft. x 8 ft. hood (light grease), 3 exposed sides
4 ft. + 8 ft. + 4 ft. = 16 exposed linear ft.
16 exposed linear ft. x 250 CFM/linear ft. = 4000 CFM
C.
Square feet of cooking surface method.
This calculation of the volume of exhausted air depends on the size, temperature, and design of
the cooking equipment and the minimal capture velocity required to keep smoke, vapors, and
fumes under the hood. The amount of air to be removed is calculated by multiplying the surface
area of the equipment (f t.²) by the appropriate updraft velocity factor (see Table III); total air
exhausted is the sum of exhaust air volumes of all the equipment added to the minimal capture
velocity.
Ft.² of cooking surface of each piece of equipment (length x width) x the updraft velocity
factor from Table III = CFM of exhaust required for each piece of equipment.
TABLE III.
Application
Updraft velocity factor
Steam kettles, ranges, ovens,
non-grease producing equipment
50 fpm
Fryers/griddles, grease
Producing equipment
85 fpm
Charbroilers, high heat and
grease producing equipment
150 fpm
Section 15 - 6
Example:
Equipment
oven
fryer
charbroiler
range
Ft.
7.5
3.0
7.6
9.6
X
X
X
X
Square feet
30" x 36" = 7.5 ft. ²
18" x 24" = 3.0 ft. ²
32" x 54" = 7.6 ft. ²
42" x 34" = 9.6 ft. ²
Factor
50 fpm
85 fpm
150 fpm
85 fpm
Exhaust
375 CFM
255 CFM
1140 CFM
816 CFM
Total equipment exhaust volume = 2586 CFM
The minimal capture velocity = [hood opening area (ft.²) - cooking equipment surface area (ft.²)] x 50 fpm
Example:
4 ft. x 15 ft. hood = 4 ft. x 15 ft. = 60 ft.² hood opening
Cooking equipment surface area (from above) = 7.5 ft.² + 3 ft.² + 7.6 ft.² + 9.9 ft.² = 28 ft.²
Minimal capture velocity = (60 ft.² - 28 ft.²) x 50 fpm = 32 ft.² x 50 fpm = 1600 CFM
Total system exhaust volume = equipment exhaust volume + minimal capture velocity
Example:
Total system exhaust volume = 2586 CFM (from above) + 1600 CFM (from above) = 4186 CFM
2.
Ventilator and backshelf hoods.
Linear footage of hood x ventilator exhaust factor from Table IV = CFM of air
exhausted.
TABLE IV.
Application
Exhaust Factor
Light duty (non-grease producing)
Medium duty (light grease producing)
Heavy duty (heavy grease producing)
Section 15 - 7
200 CFM/ft.
275 CFM/ft.
350 CFM/ft.
Example:
12 ft. ventilator hood, medium duty (light grease producing)
12 ft. x 275 CFM/ft. = 3300 CFM air exhausted
Duct Location and Size
Exhaust ducts should never be located at the sides of the hood. For hoods that are six feet or less
in length, only one outlet should be provided. Long hoods should be provided with multiple
outlets no closer than six feet apart and no further than 12 feet apart. For hoods equipped with
multiple ducts, it is advisable to install a manual air volume damper on each outlet so that the
system can be easily balanced.
A duct velocity of no less than 1500 fpm shall be provided to maintain suitable conditions in the
duct work. In some cases, a greater duct velocity (i.e. 1800 - 2200 fpm) may be necessary for the
system to function at its best. The cross-sectional area of the exhaust duct (in ft.²) can be
calculated by using the following formula:
Duct area required (ft. ²) = Volume of air exhausted (CFM) / Duct velocity (fpm)
Example:
Duct area required (ft. ²) = 3000 CFM / 1500 fpm = 2 ft. ²
The area of round duct can be determined from Table V.
TABLE V.
Sizing Chart for Round Duct
Duct
Diameter
10 inches
12 inches
13 inches
14 inches
15 inches
16 inches
18 inches
19 inches
20 inches
21 inches
22 inches
24 inches
Duct Area
(In.²)
78.54
113.1
132.7
153.91
176.71
201.01
254.41
283.51
314.12
346.32
380.12
452.33
Section 15 - 9
(Ft.²)
.545
.785
.9218
.069
.227
.396
.767
.969
.182
.405
.640
.142
Once removed, the grease is drained into a collection container in the hood or elsewhere.
Extractors have generally replaced wire mesh filters where grease removal is of prime concern
and compliance with National Fire Protection Association (NFPA) codes is required. Wire mesh
filters may be used to exhaust pizza ovens, bread and pastry ovens, and other similar equipment
where grease is not of prime concern. Both wire mesh and extractor type filters have an efficient
operating velocity range of 200 to 500 fpm; the operating velocity of the filters shall not be less
than 200 fpm.
Grease Filter Area and Number of Grease Filters Required
There are two general types of grease filters: wire mesh and extractor filters. The extractor filter
removes grease in the exhaust process by centrifugal motion or by impingement on a series of
baffles. The manufacturer's optimum rating of the filter should be used in calculating the filter
area required in the exhaust system. Standard size filters should be used to avoid additional cost
and to allow ease of replacement. Any space in the filter bank not covered by filters/extractors
shall be fitted with sheet metal blanks. If calculations indicate that a fraction of a filter is needed,
add an additional filter. The filter area required for an exhaust system can be calculated by using
the following formula:
Filter area needed (ft.²) = Volume of air exhausted (CFM) / operating velocity of the filters (fpm)
Example:
Filter area needed (ft.²) = 3200 CFM / 500 fpm = 6.4 ft.²
Filters are sized and made removable so that they may be passed through a warewashing
machine or cleaned under a steam jet. Standard size grease filters are:
12 inches x 16 inches
16 inches x 20 inches
16 inches x 25 inches
20 inches x 20 inches
20 inches x 25 inches
The following example illustrates how to determine the number and size of filters needed.
Example:
1 ft.² = 144 in.²; a 16 in. x 20 in. filter = 320 in.²
320 in.² / 144 in.² = 2.22 ft.²
3 filters of 16 in. x 20 in. = 6.66 ft.²; therefore, 3 filters of 16 in. x 20 in. will meet the filter
area requirement of 6.4 ft.² calculated in the previous example.
Section 15 - 9
Calculating Static Pressure
To select the proper size fan, the volume of air to be moved and the total resistance to its
movement must be known. There are a number of restrictions in an exhaust system which affect
air flow. The resistance to air movement is measured in inches of water, and this friction loss is
called static pressure (S.P.).
The static pressure against which the exhaust fan must work is considered to be the sum of the
following five items:
1.
The resistance of the grease filters measured under heavy use. A value of .2 inches of
water is ample for most filters.
2.
The "entrance loss" of static pressure occurring where the exhaust duct attaches to the
hood will be about .1 inch of water.
3.
The resistance created by natural winds blowing on the exhaust duct opening is a matter
of judgement; the average wind pressure is approximately .15 inches of water.
4.
The energy, or accelerating pressure, required to accelerate the air to the duct velocity,
usually about .20 inches of water.
5.
The resistance of the exhaust ducting, which is determined by the total length of the
straight duct plus the number and type of elbows.
The values used to determine the static pressure that a fan must overcome are specified in Table VI.
TABLE VI.
Type of resistance
Amount of resistance
filter
hood entrance loss
wind pressure
accelerating pressure
.20
.10
.15
.20
DUCT RESISTANCE
straight duct = .0025 inches per linear ft.
angles
=
=
=
90º
45º
30º
.20 inches each
.10 inches each
.05 inches each
Section 15 - 10
inches
inches
inches
inches
Example: An exhaust hood with a straight duct of 8 feet with two 45º elbows
Duct (8 ft. x .0025)
Elbows (2 x .10)
Filter resistance
Hood entrance loss
Wind pressure
Accelerating pressure
Total
Static Pressure
=
.02
=
.20
=
.20
=
.10
=
.15
=
.20
=
.87
inches
inches
inches
inches
inches
inches
inches
Fan Size
The exhaust fan shall be sized to remove the amount of air to be exhausted at the required static
pressure.
Make-up Air
The term "make-up air" is used to identify the supply of outdoor air to a room or building to
replace the air removed by an exhaust system. For a consistent and regulated flow, make-up air
should be mechanically introduced by a fan, swamp cooler, etc. Mechanically introduced makeup air shall be supplied as part of the exhaust system when the amount of air to be exhausted
exceeds 1500 CFM.
Make-up air is critical to the design of a ventilation system. It is generally recognized that all
systems exhausting more than 1500 CFM need mechanically introduced make-up air to ensure a
balanced system. Mechanical engineers recommend that make-up air be supplied at 85 to 90
percent of the exhausted air. Make-up air controls should be interlocked with exhaust controls to
ensure that the units operate simultaneously. Replacement air shall be filtered and may also be
tempered by a separate control. The air velocity through the make-up air system should be low
enough to avoid the possibility of drafts. It is desirable to have the kitchen under a very slight
negative pressure to prevent any filtration of cooking odors from the kitchen into the dining
room. The supply of make-up air is frequently introduced at some point within the hood, or in
close proximity to the hood, to avoid the removal of conditioned air that has been heated or
cooled.
The make-up air inlet should be located at least 10 feet from the exhaust fan to comply with
NFPA requirements.
Air conditioning may also serve as a source of make-up air, with each ton of an air conditioning
system supplying 400 CFM of outside air.
Reference: South Carolina Department of Health And Environmental Control, 2600 Bull Street,
Columbia, South Carolina 29201, “Food Equipment Installation Manual”
Section 15 - 10
SECTION 16 - CAN AND MOP CLEANING FACILITY
A curbed can wash/mop basin with a floor drain shall be provided. Cleaning facilities shall
include combination faucet, hot and cold water and threaded nozzle with appropriate backflow
prevention device.
A.
If located inside the building, it may have combined use for cleaning mops and disposal
of mop water or similar waste. Minimum recommended size is 3' x 3'.
B.
If located outside of the building, an additional mop basin for cleaning mops and disposal
of mop water or similar waste may be required inside the building. Minimum
recommended size for can wash is 3'x 3', minimum recommended size for mop basin is
2'x 2'. If chemical storage and hose reels are used in this area the unit will need to be
increased in size to accommodate these additions . Minimum recommended size for can
wash with chemical storage and hose reel is 3'x 4'.
C.
If located outside of the building some local municipal authorities may require the facility
to be protected from rain water intrusion.
D.
Separate cleaning facilities may be required for portable food service equipment for
catering operations.
E.
When food service equipment which will not be cleaned in place and is to be removed
from the establishment then facilities shall be provided for cleaning and shall be
approved prior to use. ( Figure 19 illustrates a typical can wash area )
Figure 19
Section 16 - 1
SECTION 17 - GARBAGE AND REFUSE STORAGE
A.
All sewage and other liquid waste shall be disposed of in a public sewer system or in the
absence of a public sewer system, by an approved properly operating sanitary sewage system.
B.
Garbage shall be collected and stored in standard, watertight garbage cans or other
approved containers or methods and provided with tight-fitting lid. Lids shall be kept in place,
except for cans inside the kitchen which are being used frequently during normal operation. The
contents of these cans shall be removed frequently and the cans shall be washed.
C.
Garbage and trash, including recycling items and all other refuse resulting from the
establishments operation and other sources, shall be removed from the building and premises as
maybe necessary and disposed of in an approved manner.
D.
Facilities shall be provided for the cleaning and storage of all garbage, recycling
containers, grease storage containers and mops.
Dumpster Pads, Recycle Containers and Facilities
Cleaning facilities shall include a combination faucet, hot and cold or tempered water, threaded
nozzle, and curbed impervious pad sloped to drain or other approved methods at the facility.
(Contract cleaning of the dumpster may be permitted if contracted in writing.)
Where containerized systems (compactors) are used for garbage storage, facilities shall be
provided for the cleaning of such systems. ( Contract cleaning of the containerized system may
be permitted if contracted in writing.)
Cardboard storage containers shall be stored on concrete pads or other impervious surfaces so as
to prevent rodent harborage. Dumpsters shall have drainage holes plugged when not being
cleaned.
Water should be accessible to cleaning area and not over 50 feet away.
Dumpster, Compactor And Grease Pad Installation That Allows For On Site Cleaning
Without Impacting The Sanitary Sewer System With Rain Water.
Surface water restricting valves shall be used where Municipal Sewage Departments or on site
sewage disposal system requires restriction of surface water.
The problem that has come up in many municipalities is that some will not allow for these drains
to be installed for fear of rain water coming off the pad will overload the municipal sewage
treatment system.
This can be avoided be installing a sump in the pad which has a double outlet. One outlet will
allow for rain water to be discharged to the storm drain and the other outlet to drain directly into
the sanitary sewer system with the use of a submersible trash pump. ( Figure 20 illustrates such
a concept )
Section 17 - 1
The concept behind this is when the dumpster is being washed an individual can turn on the
switch to the pump and pump this liquid directly into the sanitary sewer system. When the
cleaning operation is finished the switch is turned off and any rainwater that enters the sump will
drain directly out into the storm drain. By installing this type of system two concerns are
addressed; one being that the waste is now properly disposed of, and the other is satisfying the
concern of excessive rain water impacting the municipal sewage treatment system.
Figure 20
Section 17 - 2
SECTION 18 - DRESSING ROOMS AND LOCKERS
Rooms or areas separate from food preparation, storage or service areas, and separate from
utensil washing or storage areas should be provided if employees will routinely change clothes
within the establishment.
Lockers or other suitable storage facilities shall be located in dressing areas.
If dressing rooms are not provided, separate facilities shall be provided for coats, sweaters and
other personal belongings.
Section 18 - 1
Appendix A-1.
Facilities to Maintain Temperature Storage Charts For
Meat And Poultry Cold Storage Chart For Walk-In And Walk-In Units
The following three charts are based on the volume of the meals, number of meals
served and frequency of delivery.
To calculate the interior storage space required for walk-in refrigeration units for the
following charts to square feet, simply divide the cu. ft. (volume), in each case by the
height of the unit.
MEAT AND POULTRY COLD STORAGE CHART FOR WALK-IN UNITS
number of storage per cu. ft.
meals
per
meals served 0.01 Cu. Ft. per
meal
between
per number meals
deliveries
served
storage per cu. ft.
per
0.015 Cu. Ft. per
meal
per number meals
served
storage per cu. ft.
per
0.020 Cu. Ft. per
meal
per number meals
served
storage per cu. ft.
per
0.025 Cu. Ft. per
meal
per number meals
served
storage per cu. ft.
per
0.03 Cu. Ft. per
meal
per number meals
served
200
5
7.50
10.00
12.50
15.00
250
6.25
9.38
12.50
15.63
18.75
300
7.50
11.25
15.00
18.75
22.50
350
8.75
13.13
17.50
21.88
26.25
400
10.00
15.00
20.00
25.00
30.00
450
11.25
16.88
22.50
28.13
33.75
500
12.50
18.75
25.00
31.25
37.50
550
13.75
20.63
27.50
34.38
41.25
600
15.00
22.50
30.00
37.50
45.00
650
16.25
24.38
32.50
40.63
48.75
700
17.50
26.25
35.00
43.75
52.50
750
18.75
28.13
37.50
46.88
56.25
800
20.00
30.00
40.00
50.00
60.00
850
21.25
31.88
42.50
53.13
63.75
900
22.50
33.75
45.00
56.25
67.50
950
23.75
35.63
47.50
59.38
71.25
1000
25.00
37.50
50.00
62.50
75.00
Page (A-1) – 1
MEAT AND POULTRY COLD STORAGE CHART FOR WALK-IN UNITS
number of storage per cu. ft.
per
meals
meals served 0.01 Cu. Ft. per
meal
between
per number meals
deliveries
served
storage per cu. ft.
per
0.015 Cu. Ft. per
meal
per number meals
served
storage per cu. ft.
per
0.020 Cu. Ft. per
meal
per number meals
served
storage per cu. ft.
per
0.025 Cu. Ft. per
meal
per number meals
served
storage per cu. ft.
per
0.03 Cu. Ft. per
meal
per number meals
served
1050
26.25
39.38
52.50
65.63
78.75
1100
27.50
41.25
55.00
68.75
82.50
1150
28.75
43.13
57.50
71.88
86.25
1200
30.00
45.00
60.00
75.00
90.00
1250
31.25
46.88
62.50
78.13
93.75
1300
32.50
48.75
65.00
81.25
97.50
1350
33.75
50.63
67.50
84.38
101.25
1400
35.00
52.50
70.00
87.50
105.00
1450
36.25
54.38
72.50
90.63
108.75
1500
37.50
56.25
75.00
93.75
112.50
1550
38.75
58.13
77.50
96.88
116.25
1600
40.00
60.00
80.00
100.00
120.00
1650
41.25
61.88
82.50
103.13
123.75
1700
42.50
63.75
85.00
106.25
127.50
1750
43.75
65.63
87.50
109.38
131.25
1800
45.00
67.50
90.00
112.50
135.00
1850
46.25
69.38
92.50
115.63
138.75
1900
47.50
71.25
95.00
118.75
142.50
1950
48.75
73.13
97.50
121.88
146.25
2000
50.00
75.00
100.00
125.00
150.00
Page (A-1) – 2
Vegetable and Fruit Cold Storage Chart For
Walk-In Units
number of
meals
Storage per cu. ft.
per
storage per cu. ft.
per
storage per cu. ft.
per
storage per cu. ft.
per
storage per cu. ft.
per
meals served
0.020 Cu. Ft. per
meal
0.025 Cu. Ft. per
meal
0.030 Cu. Ft. per
meal
0.035 Cu. Ft. per
meal
0.040 Cu. Ft. per
meal
per number meals
served
per number meals
served
per number meals
served
per number meals
served
per number meals
served
200
10.00
12.50
15.00
17.50
20.00
250
12.50
15.63
18.75
21.88
25.00
300
15.00
18.75
22.50
26.25
30.00
350
17.50
21.88
26.25
30.63
35.00
400
20.00
25.00
30.00
35.00
40.00
450
22.50
28.13
33.75
39.38
45.00
500
25.00
31.25
37.50
43.75
50.00
550
27.50
34.38
41.25
48.13
55.00
600
30.00
37.50
45.00
52.50
60.00
650
32.50
40.63
48.75
56.88
65.00
700
35.00
43.75
52.50
61.25
70.00
750
37.50
46.88
56.25
65.63
75.00
800
40.00
50.00
60.00
70.00
80.00
850
42.50
53.13
63.75
74.38
85.00
900
45.00
56.25
67.50
78.75
90.00
950
47.50
59.38
71.25
83.13
95.00
1000
50.00
62.50
75.00
87.50
100.00
between
deliveries
Page (A-1) – 3
Vegetable and Fruit Cold Storage Chart For Walk-In Units
number of
meals
storage per cu. ft.
per
storage per cu. ft.
per
storage per cu. ft.
per
storage per cu. ft.
per
storage per cu. ft.
per
meals served
0.020 Cu. Ft. per
meal
0.025 Cu. Ft. per
meal
0.030 Cu. Ft. per
meal
0.035 Cu. Ft. per
meal
0.040 Cu. Ft. per
meal
per number meals
served
per number meals
served
per number meals
served
per number meals
served
per number meals
served
1050
52.50
65.63
78.75
91.88
105.00
1100
55.00
68.75
82.50
96.25
110.00
1150
57.50
71.88
86.25
100.63
115.00
1200
60.00
75.00
90.00
105.00
120.00
1250
62.50
78.13
93.75
109.38
125.00
1300
65.00
81.25
97.50
113.75
130.00
1350
67.50
84.38
101.25
118.13
135.00
1400
70.00
87.50
105.00
122.50
140.00
1450
72.50
90.63
108.75
126.88
145.00
1500
75.00
93.75
112.50
131.25
150.00
1550
77.50
96.88
116.25
135.63
155.00
1600
80.00
100.00
120.00
140.00
160.00
1650
82.50
103.13
123.75
144.38
165.00
1700
85.00
106.25
127.50
148.75
170.00
1750
87.50
109.38
131.25
153.13
175.00
1800
90.00
112.50
135.00
157.50
180.00
1850
92.50
115.63
138.75
161.88
185.00
1900
95.00
118.75
142.50
166.25
190.00
1950
97.50
121.88
146.25
170.63
195.00
2000
100.00
125.00
150.00
175.00
200.00
between
deliveries
Page (A-1) – 4
DAIRY COLD STORAGE CHART FOR WALK-IN UNITS
number of
meals
storage per cu. ft.
per
storage per cu. ft.
per
storage per cu. ft.
per
storage per cu. ft.
per
Storage per cu. ft.
per
meals served
0.007 Cu. Ft. per
meal
0.009 Cu. Ft. per
meal
0.011 Cu. Ft. per
meal
0.013 Cu. Ft. per
meal
0.015 Cu. Ft. per
meal
per number meals
served
per number meals
served
per number meals
served
per number meals
served
per number meals
served
200
3.50
4.50
5.50
6.50
7.50
250
4.38
5.63
6.88
8.13
9.38
300
5.25
6.75
8.25
9.75
11.25
350
6.13
7.88
9.63
11.38
13.13
400
7.00
9.00
11.00
13.00
15.00
450
7.88
10.13
12.38
14.63
16.88
500
8.75
11.25
13.75
16.25
18.75
550
9.63
12.38
15.13
17.88
20.63
600
10.50
13.50
16.50
19.50
22.50
650
11.38
14.63
17.88
21.13
24.38
700
12.25
15.75
19.25
22.75
26.25
750
13.13
16.88
20.63
24.38
28.13
800
14.00
18.00
22.00
26.00
30.00
850
14.88
19.13
23.38
27.63
31.88
900
15.75
20.25
24.75
29.25
33.75
950
16.63
21.38
26.13
30.88
35.63
1000
17.50
22.50
27.50
32.50
37.50
between
deliveries
Page (A-1) – 5
DAIRY COLD STORAGE CHART FOR WALK-IN UNITS
number of
meals
storage per cu. ft.
per
storage per cu. ft.
per
storage per cu. ft.
per
storage per cu. ft.
per
Storage per cu. ft.
per
meals served
0.007 Cu. Ft. per
meal
0.009 Cu. Ft. per
meal
0.011 Cu. Ft. per
meal
0.013 Cu. Ft. per
meal
0.015 Cu. Ft. per
meal
per number meals
served
per number meals
served
per number meals
served
per number meals
served
per number meals
served
1050
18.38
23.63
28.88
34.13
39.38
1100
19.25
24.75
30.25
35.75
41.25
1150
20.13
25.88
31.63
37.38
43.13
1200
21.00
27.00
33.00
39.00
45.00
1250
21.88
28.13
34.38
40.63
46.88
1300
22.75
29.25
35.75
42.25
48.75
1350
23.63
30.38
37.13
43.88
50.63
1400
24.50
31.50
38.50
45.50
52.50
1450
25.38
32.63
39.88
47.13
54.38
1500
26.25
33.75
41.25
48.75
56.25
1550
27.13
34.88
42.63
50.38
58.13
1600
28.00
36.00
44.00
52.00
60.00
1650
28.88
37.13
45.38
53.63
61.88
1700
29.75
38.25
46.75
55.25
63.75
1750
30.63
39.38
48.13
56.88
65.63
1800
31.50
40.50
49.50
58.50
67.50
1850
32.38
41.63
50.88
60.13
69.38
1900
33.25
42.75
52.25
61.75
71.25
1950
34.13
43.88
53.63
63.38
73.13
2000
35.00
45.00
55.00
65.00
75.00
between
deliveries
Page (A-1) – 6
MEAT AND POULTRY COLD STORAGE CHART FOR REACH-IN UNITS
number of
meals
storage per cu. ft.
per
storage per cu. ft.
per
storage per cu. ft.
per
storage per cu. ft.
per
storage per cu. ft.
per
meals served
0.01 Cu. Ft. per
meal
0.015 Cu. Ft. per
meal
0.020 Cu. Ft. per
meal
0.025 Cu. Ft. per
meal
0.03 Cu. Ft. per
meal
per number meals
served
per number meals
served
per number meals
served
per number meals
served
per number meals
served
200
2.67
4.00
5.33
6.67
8.00
250
3.33
5.00
6.67
8.33
10.00
300
4.00
6.00
8.00
10.00
12.00
350
4.67
7.00
9.33
11.67
14.00
400
5.33
8.00
10.67
13.33
16.00
450
6.00
9.00
12.00
15.00
18.00
500
6.67
10.00
13.33
16.67
20.00
550
7.33
11.00
14.67
18.33
22.00
600
8.00
12.00
16.00
20.00
24.00
650
8.67
13.00
17.33
21.67
26.00
700
9.33
14.00
18.67
23.33
28.00
750
10.00
15.00
20.00
25.00
30.00
800
10.67
16.00
21.33
26.67
32.00
850
11.33
17.00
22.67
28.33
34.00
900
12.00
18.00
24.00
30.00
36.00
950
12.67
19.00
25.33
31.67
38.00
1000
13.33
20.00
26.67
33.33
40.00
between
deliveries
Page (A-1) – 7
MEAT AND POULTRY COLD STORAGE CHART FOR REACH-IN UNITS
number of
meals
storage per cu. ft.
per
storage per cu. ft.
per
storage per cu. ft.
per
storage per cu. ft.
per
storage per cu. ft.
per
meals served
0.01 Cu. Ft. per
meal
0.015 Cu. Ft. per
meal
0.020 Cu. Ft. per
meal
0.025 Cu. Ft. per
meal
0.03 Cu. Ft. per
meal
per number meals
served
per number meals
served
per number meals
served
per number meals
served
per number meals
served
1050
14.00
21.00
28.00
35.00
42.00
1100
14.67
22.00
29.33
36.67
44.00
1150
15.33
23.00
30.67
38.33
46.00
1200
16.00
24.00
32.00
40.00
48.00
1250
16.67
25.00
33.33
41.67
50.00
1300
17.33
26.00
34.67
43.33
52.00
1350
18.00
27.00
36.00
45.00
54.00
1400
18.67
28.00
37.33
46.67
56.00
1450
19.33
29.00
38.67
48.33
58.00
1500
20.00
30.00
40.00
50.00
60.00
1550
20.67
31.00
41.33
51.67
62.00
1600
21.33
32.00
42.67
53.33
64.00
1650
22.00
33.00
44.00
55.00
66.00
1700
22.67
34.00
45.33
56.67
68.00
1750
23.33
35.00
46.67
58.33
70.00
1800
24.00
36.00
48.00
60.00
72.00
1850
24.67
37.00
49.33
61.67
74.00
1900
25.33
38.00
50.67
63.33
76.00
1950
26.00
39.00
52.00
65.00
78.00
2000
26.67
40.00
53.33
66.67
80.00
between
deliveries
Page (A-1) – 8
Vegetable and Fruit Cold Storage Chart For Reach-In Units
number of
meals
storage per cu. ft.
per
storage per cu. ft.
per
storage per cu. ft.
per
storage per cu. ft.
per
Storage per cu. ft.
per
meals served
0.020 Cu. Ft. per
meal
0.025 Cu. Ft. per
meal
0.030 Cu. Ft. per
meal
0.035 Cu. Ft. per
meal
0.040 Cu. Ft. per
meal
per number meals
served
per number meals
served
per number meals
served
per number meals
served
per number meals
served
200
5.33
6.67
8.00
9.33
10.67
250
6.67
8.33
10.00
11.67
13.33
300
8.00
10.00
12.00
14.00
16.00
350
9.33
11.67
14.00
16.33
18.67
400
10.67
13.33
16.00
18.67
21.33
450
12.00
15.00
18.00
21.00
24.00
500
13.33
16.67
20.00
23.33
26.67
550
14.67
18.33
22.00
25.67
29.33
600
16.00
20.00
24.00
28.00
32.00
650
17.33
21.67
26.00
30.33
34.67
700
18.67
23.33
28.00
32.67
37.33
750
20.00
25.00
30.00
35.00
40.00
800
21.33
26.67
32.00
37.33
42.67
850
22.67
28.33
34.00
39.67
45.33
900
24.00
30.00
36.00
42.00
48.00
950
25.33
31.67
38.00
44.33
50.67
1000
26.67
33.33
40.00
46.67
53.33
between
deliveries
Page (A-1) – 9
Vegetable and Fruit Cold Storage Chart For Reach-In Units
number of
meals
storage per cu. ft.
per
storage per cu. ft.
per
storage per cu. ft.
per
storage per cu. ft.
per
storage per cu. ft.
per
meals served
0.020 Cu. Ft. per
meal
0.025 Cu. Ft. per
meal
0.030 Cu. Ft. per
meal
0.035 Cu. Ft. per
meal
0.040 Cu. Ft. per
meal
per number meals
served
per number meals
served
per number meals
served
per number meals
served
per number meals
served
1050
28.00
35.00
42.00
49.00
56.00
1100
29.33
36.67
44.00
51.33
58.67
1150
30.67
38.33
46.00
53.67
61.33
1200
32.00
40.00
48.00
56.00
64.00
1250
33.33
41.67
50.00
58.33
66.67
1300
34.67
43.33
52.00
60.67
69.33
1350
36.00
45.00
54.00
63.00
72.00
1400
37.33
46.67
56.00
65.33
74.67
1450
38.67
48.33
58.00
67.67
77.33
1500
40.00
50.00
60.00
70.00
80.00
1550
41.33
51.67
62.00
72.33
82.67
1600
42.67
53.33
64.00
74.67
85.33
1650
44.00
55.00
66.00
77.00
88.00
1700
45.33
56.67
68.00
79.33
90.67
1750
46.67
58.33
70.00
81.67
93.33
1800
48.00
60.00
72.00
84.00
96.00
1850
49.33
61.67
74.00
86.33
98.67
1900
50.67
63.33
76.00
88.67
101.33
1950
52.00
65.00
78.00
91.00
104.00
2000
53.33
66.67
80.00
93.33
106.67
between
deliveries
Page (A-1) – 10
DAIRY COLD STORAGE CHART FOR
REACN- IN UNITS
number of
meals
storage per cu. ft.
per
storage per cu. ft.
per
storage per cu. ft.
per
storage per cu. ft.
per
storage per cu. ft.
per
meals served
0.007 Cu. Ft. per
meal
0.009 Cu. Ft. per
meal
0.011 Cu. Ft. per
meal
0.013 Cu. Ft. per
meal
0.015 Cu. Ft. per
meal
per number meals
served
per number meals
served
per number meals
served
per number meals
served
per number meals
served
200
1.87
2.40
2.93
3.47
4.00
250
2.33
3.00
3.67
4.33
5.00
300
2.80
3.60
4.40
5.20
6.00
350
3.27
4.20
5.13
6.07
7.00
400
3.73
4.80
5.87
6.93
8.00
450
4.20
5.40
6.60
7.80
9.00
500
4.67
6.00
7.33
8.67
10.00
550
5.13
6.60
8.07
9.53
11.00
600
5.60
7.20
8.80
10.40
12.00
650
6.07
7.80
9.53
11.27
13.00
700
6.53
8.40
10.27
12.13
14.00
750
7.00
9.00
11.00
13.00
15.00
800
7.47
9.60
11.73
13.87
16.00
850
7.93
10.20
12.47
14.73
17.00
900
8.40
10.80
13.20
15.60
18.00
950
8.87
11.40
13.93
16.47
19.00
1000
9.33
12.00
14.67
17.33
20.00
between
deliveries
Page (A-1) – 11
DAIRY COLD STORAGE CHART FOR REACN- IN UNITS
number of
meals
storage per cu. ft.
per
storage per cu. ft.
per
storage per cu. ft.
per
storage per cu. ft.
per
storage per cu. ft.
per
meals served
0.007 Cu. Ft. per
meal
0.009 Cu. Ft. per
meal
0.011 Cu. Ft. per
meal
0.013 Cu. Ft. per
meal
0.015 Cu. Ft. per
meal
per number meals
served
per number meals
served
per number meals
served
per number meals
served
per number meals
served
1050
9.80
12.60
15.40
18.20
21.00
1100
10.27
13.20
16.13
19.07
22.00
1150
10.73
13.80
16.87
19.93
23.00
1200
11.20
14.40
17.60
20.80
24.00
1250
11.67
15.00
18.33
21.67
25.00
1300
12.13
15.60
19.07
22.53
26.00
1350
12.60
16.20
19.80
23.40
27.00
1400
13.07
16.80
20.53
24.27
28.00
1450
13.53
17.40
21.27
25.13
29.00
1500
14.00
18.00
22.00
26.00
30.00
1550
14.47
18.60
22.73
26.87
31.00
1600
14.93
19.20
23.47
27.73
32.00
1650
15.40
19.80
24.20
28.60
33.00
1700
15.87
20.40
24.93
29.47
34.00
1750
16.33
21.00
25.67
30.33
35.00
1800
16.80
21.60
26.40
31.20
36.00
1850
17.27
22.20
27.13
32.07
37.00
1900
17.73
22.80
27.87
32.93
38.00
1950
18.20
23.40
28.60
33.80
39.00
2000
18.67
24.00
29.33
34.67
40.00
between
deliveries
Page (A-1) – 11
Section 3-A
Dry Storage Consideration Charts
Formula #1
Formula #1
Dry Storage Chart # 1
Dry Storage Chart # 2
calculated storage area per .025 cu. ft. per meal served
Calculated storage area per .025 cu. ft. p
Linear feet of storage shelf area need
Linear feet of storage shelf area
Meals
Served
1 ft. deep by 1ft
high shelves
1 ft. deep by 18
inches high
shelves
1 ft. deep by 2ft
high shelves
Meals Served 1.5 ft. deep by 1.5 ft. deep b
1ft high shelves 18 inches hig
shelves
200
6.25
4.17
3.13
200
4.17
2.78
250
7.81
5.21
3.91
250
5.21
3.47
300
9.38
6.25
4.69
300
6.25
4.17
350
10.94
7.29
5.47
350
7.29
4.86
400
12.50
8.33
6.25
400
8.33
5.56
450
14.06
9.38
7.03
450
9.38
6.25
500
15.63
10.42
7.81
500
10.42
6.94
550
17.19
11.46
8.59
550
11.46
7.64
600
18.75
12.50
9.38
600
12.50
8.33
650
20.31
13.54
10.16
650
13.54
9.03
700
21.88
14.58
10.94
700
14.58
9.72
750
23.44
15.63
11.72
750
15.63
10.42
800
25.00
16.67
12.50
800
16.67
11.11
850
26.56
17.71
13.28
850
17.71
11.81
900
28.13
18.75
14.06
900
18.75
12.50
950
29.69
19.79
14.84
950
19.79
13.19
1000
31.25
20.83
15.63
1000
20.83
13.89
Page (A-3) – 1
Formula #1
Formula #1
Dry Storage Chart # 3
Dry Storage Chart # 4
calculated storage area per .025 cu. ft. per meal served
calculated storage area per .03 cu. ft. pe
Linear feet of storage shelf area need
Linear feet of storage shelf area
Meals
Served
2 ft. deep by 1ft
high shelves
2 ft. deep by
18inches high
shelves
2 ft. deep by 2ft
high shelves
Meals Served 1 ft. deep by 1ft 1 ft. deep by 1
high shelves
inches high
shelves
200
3.13
2.08
1.56
200
7.50
5.00
250
3.91
2.60
1.95
250
9.38
6.25
300
4.69
3.13
2.34
300
11.25
7.50
350
5.47
3.65
2.73
350
13.13
8.75
400
6.25
4.17
3.13
400
15.00
10.00
450
7.03
4.69
3.52
450
16.88
11.25
500
7.81
5.21
3.91
500
18.75
12.50
550
8.59
5.73
4.30
550
20.63
13.75
600
9.38
6.25
4.69
600
22.50
15.00
650
10.16
6.77
5.08
650
24.38
16.25
700
10.94
7.29
5.47
700
26.25
17.50
750
11.72
7.81
5.86
750
28.13
18.75
800
12.50
8.33
6.25
800
30.00
20.00
850
13.28
8.85
6.64
850
31.88
21.25
900
14.06
9.38
7.03
900
33.75
22.50
950
14.84
9.90
7.42
950
35.63
23.75
1000
15.63
10.42
7.81
1000
37.50
25.00
Page (A-3) – 2
Formula #1
Formula #1
Dry Storage Chart # 5
Dry Storage Chart #6
calculated storage area per .03 cu. ft. per meal served
calculated storage area per .03 cu. ft. p
Linear feet of storage shelf area need
Meals
Served
Linear feet of storage shelf area
1.5 ft. deep by 1.5 ft. deep by 18 1.5 ft. deep by
1ft high shelves
inches high
2ft high shelves
shelves
Meals Served 2 ft. deep by 1ft 2 ft. deep by
high shelves
18inches high
shelves
200
5.00
3.33
2.50
200
3.75
2.50
250
6.25
4.17
3.13
250
4.69
3.13
300
7.50
5.00
3.75
300
5.63
3.75
350
8.75
5.83
4.38
350
6.56
4.38
400
10.00
6.67
5.00
400
7.50
5.00
450
11.25
7.50
5.63
450
8.44
5.63
500
12.50
8.33
6.25
500
9.38
6.25
550
13.75
9.17
6.88
550
10.31
6.88
600
15.00
10.00
7.50
600
11.25
7.50
650
16.25
10.83
8.13
650
12.19
8.13
700
17.50
11.67
8.75
700
13.13
8.75
750
18.75
12.50
9.38
750
14.06
9.38
800
20.00
13.33
10.00
800
15.00
10.00
850
21.25
14.17
10.63
850
15.94
10.63
900
22.50
15.00
11.25
900
16.88
11.25
950
23.75
15.83
11.88
950
17.81
11.88
1000
25.00
16.67
12.50
1000
18.75
12.50
Page (A-3) – 3
Formula #1
Formula #1
Dry Storage Chart # 7
Dry Storage Chart # 8
calculated storage area per .035 cu. ft. per meal served
calculated storage area per .035 cu. ft. p
Linear feet of storage shelf area need
Linear feet of storage shelf area
Meals
Served
1 ft. deep by 1ft
high shelves
1 ft. deep by 18
inches high
shelves
1 ft. deep by 2ft
high shelves
Meals Served 1.5 ft. deep by 1.5 ft. deep b
1ft high shelves 18 inches h
shelves
200
8.75
5.83
4.38
200
5.83
3.89
250
10.94
7.29
5.47
250
7.29
4.86
300
13.13
8.75
6.56
300
8.75
5.83
350
15.31
10.21
7.66
350
10.21
6.81
400
17.50
11.67
8.75
400
11.67
7.78
450
19.69
13.13
9.84
450
13.13
8.75
500
21.88
14.58
10.94
500
14.58
9.72
550
24.06
16.04
12.03
550
16.04
10.69
600
26.25
17.50
13.13
600
17.50
11.67
650
28.44
18.96
14.22
650
18.96
12.64
700
30.63
20.42
15.31
700
20.42
13.61
750
32.81
21.88
16.41
750
21.88
14.58
800
35.00
23.33
17.50
800
23.33
15.56
850
37.19
24.79
18.59
850
24.79
16.53
900
39.38
26.25
19.69
900
26.25
17.50
950
41.56
27.71
20.78
950
27.71
18.47
1000
43.75
29.17
21.88
1000
29.17
19.44
Page (A-3) – 4
Formula #1
Formula #1
Dry Storage Chart # 9
Dry Storage Chart # 1
calculated storage area per .035 cu. ft. per meal served
calculated storage area per .04 cu. ft.
Linear feet of storage shelf area need
Linear feet of storage shelf area
Meals
Served
2 ft. deep by 1ft
high shelves
2 ft. deep by
18inches high
shelves
2 ft. deep by 2ft
high shelves
Meals Served 1 ft. deep by 1ft 1 ft. deep by 1
high shelves
inches high
shelves
200
4.38
2.92
2.19
200
10.00
6.67
250
5.47
3.65
2.73
250
12.50
8.33
300
6.56
4.38
3.28
300
15.00
10.00
350
7.66
5.10
3.83
350
17.50
11.67
400
8.75
5.83
4.38
400
20.00
13.33
450
9.84
6.56
4.92
450
22.50
15.00
500
10.94
7.29
5.47
500
25.00
16.67
550
12.03
8.02
6.02
550
27.50
18.33
600
13.13
8.75
6.56
600
30.00
20.00
650
14.22
9.48
7.11
650
32.50
21.67
700
15.31
10.21
7.66
700
35.00
23.33
750
16.41
10.94
8.20
750
37.50
25.00
800
17.50
11.67
8.75
800
40.00
26.67
850
18.59
12.40
9.30
850
42.50
28.33
900
19.69
13.13
9.84
900
45.00
30.00
950
20.78
13.85
10.39
950
47.50
31.67
1000
21.88
14.58
10.94
1000
50.00
33.33
Page (A-3) – 5
Formula #1
Formula #1
Dry Storage Chart # 11
Dry Storage Chart # 1
calculated storage area per .04 cu. ft. per meal served
calculated storage area per .04 cu. ft. pe
Linear feet of storage shelf area need
Linear feet of storage shelf area
Meals Served
1.5 ft. deep by 1ft
high shelves
1.5 ft. deep by 18
inches high shelves
1.5 ft. deep by 2ft
high shelves
Meals Served
2 ft. deep by 1ft
high shelves
2 ft. deep by
18inches high
shelves
200
6.67
4.44
3.33
200
5.00
3.33
250
8.33
5.56
4.17
250
6.25
4.17
300
10.00
6.67
5.00
300
7.50
5.00
350
11.67
7.78
5.83
350
8.75
5.83
400
13.33
8.89
6.67
400
10.00
6.67
450
15.00
10.00
7.50
450
11.25
7.50
500
16.67
11.11
8.33
500
12.50
8.33
550
18.33
12.22
9.17
550
13.75
9.17
600
20.00
13.33
10.00
600
15.00
10.00
650
21.67
14.44
10.83
650
16.25
10.83
700
23.33
15.56
11.67
700
17.50
11.67
750
25.00
16.67
12.50
750
18.75
12.50
800
26.67
17.78
13.33
800
20.00
13.33
850
28.33
18.89
14.17
850
21.25
14.17
900
30.00
20.00
15.00
900
22.50
15.00
950
31.67
21.11
15.83
950
23.75
15.83
1000
33.33
22.22
16.67
1000
25.00
16.67
Page (A-3) – 6
Formula #1
Formula #1
Dry Storage Chart # 13
Dry Storage Chart # 14
calculated storage area per .045 cu. ft. per meal served
calculated storage area per .045 cu. ft. p
Linear feet of storage shelf area need
Linear feet of storage shelf area
Meals
Served
1 ft. deep by 1ft
high shelves
1 ft. deep by 18
inches high
shelves
1 ft. deep by 2ft
high shelves
Meals Served 1.5 ft. deep by 1.5 ft. deep b
1ft high shelves 18 inches hig
shelves
200
11.25
7.50
5.63
200
7.50
5.00
250
14.06
9.38
7.03
250
9.38
6.25
300
16.88
11.25
8.44
300
11.25
7.50
350
19.69
13.13
9.84
350
13.13
8.75
400
22.50
15.00
11.25
400
15.00
10.00
450
25.31
16.88
12.66
450
16.88
11.25
500
28.13
18.75
14.06
500
18.75
12.50
550
30.94
20.63
15.47
550
20.63
13.75
600
33.75
22.50
16.88
600
22.50
15.00
650
36.56
24.38
18.28
650
24.38
16.25
700
39.38
26.25
19.69
700
26.25
17.50
750
42.19
28.13
21.09
750
28.13
18.75
800
45.00
30.00
22.50
800
30.00
20.00
850
47.81
31.88
23.91
850
31.88
21.25
900
50.63
33.75
25.31
900
33.75
22.50
950
53.44
35.63
26.72
950
35.63
23.75
1000
56.25
37.50
28.13
1000
37.50
25.00
Page (A-3) – 7
Formula #1
Formula #1
Dry Storage Chart # 15
Dry Storage Chart # 1
calculated storage area per .045 cu. ft. per meal served
Calculated storage area per .05 cu. ft. pe
Linear feet of storage shelf area need
Linear feet of storage shelf area
Meals
Served
2 ft. deep by 1ft
high shelves
2 ft. deep by 18
inches high
shelves
2 ft. deep by 2ft
high shelves
Meals Served 1 ft. deep by 1ft 1 ft. deep by 1
high shelves
inches high
shelves
200
5.63
3.75
2.81
200
12.50
8.33
250
7.03
4.69
3.52
250
15.63
10.42
300
8.44
5.63
4.22
300
18.75
12.50
350
9.84
6.56
4.92
350
21.88
14.58
400
11.25
7.50
5.63
400
25.00
16.67
450
12.66
8.44
6.33
450
28.13
18.75
500
14.06
9.38
7.03
500
31.25
20.83
550
15.47
10.31
7.73
550
34.38
22.92
600
16.88
11.25
8.44
600
37.50
25.00
650
18.28
12.19
9.14
650
40.63
27.08
700
19.69
13.13
9.84
700
43.75
29.17
750
21.09
14.06
10.55
750
46.88
31.25
800
22.50
15.00
11.25
800
50.00
33.33
850
23.91
15.94
11.95
850
53.13
35.42
900
25.31
16.88
12.66
900
56.25
37.50
950
26.72
17.81
13.36
950
59.38
39.58
1000
28.13
18.75
14.06
1000
62.50
41.67
Page (A-3) – 8
Formula #1
Formula #1
Dry Storage Chart # 17
Dry Storage Chart # 18
calculated storage area per .05 cu. ft. per meal served
Calculated storage area per .05 cu. ft. pe
Linear feet of storage shelf area need
Meals
Served
Linear feet of storage shelf ar
1.5 ft. deep by 1.5 ft. deep by 18 1.5 ft. deep by
1ft high shelves
2ft high
inches high
shelves
shelves
Meals Served 2 ft. deep by 1ft 2 ft. deep by
high shelves
18inches high
shelves
200
8.33
5.56
4.17
200
6.25
4.17
250
10.42
6.94
5.21
250
7.81
5.21
300
12.50
8.33
6.25
300
9.38
6.25
350
14.58
9.72
7.29
350
10.94
7.29
400
16.67
11.11
8.33
400
12.50
8.33
450
18.75
12.50
9.38
450
14.06
9.38
500
20.83
13.89
10.42
500
15.63
10.42
550
22.92
15.28
11.46
550
17.19
11.46
600
25.00
16.67
12.50
600
18.75
12.50
650
27.08
18.06
13.54
650
20.31
13.54
700
29.17
19.44
14.58
700
21.88
14.58
750
31.25
20.83
15.63
750
23.44
15.63
800
33.33
22.22
16.67
800
25.00
16.67
850
35.42
23.61
17.71
850
26.56
17.71
900
37.50
25.00
18.75
900
28.13
18.75
950
39.58
26.39
19.79
950
29.69
19.79
1000
41.67
27.78
20.83
1000
31.25
20.83
Page (A-3) – 9
Dry Storage Chart # 1 - Formula #2
calculated storage area per .025 cu. ft. per meal served
calculated storage area per .03 cu. ft. per me
Meals
useful
0.3
0.4
0.5
0.6
meals
useful
0.3
0.4
Served
storeroom
usable
usable
usable
usable
served
storeroom
usable
usable
height
storeroom
storeroom
storeroom
storeroom
height
storeroom
storeroom
floor area
floor area
floor area
floor area
floor area
floor area
200
4
4.17
3.13
2.50
2.08
200
4
5.00
3.75
250
4
5.21
3.91
3.13
2.60
250
4
6.25
4.69
300
4
6.25
4.69
3.75
3.13
300
4
7.50
5.63
350
4
7.29
5.47
4.38
3.65
350
4
8.75
6.56
400
4
8.33
6.25
5.00
4.17
400
4
10.00
7.50
450
4
9.38
7.03
5.63
4.69
450
4
11.25
8.44
500
4
10.42
7.81
6.25
5.21
500
4
12.50
9.38
550
4
11.46
8.59
6.88
5.73
550
4
13.75
10.31
600
4
12.50
9.38
7.50
6.25
600
4
15.00
11.25
650
4
13.54
10.16
8.13
6.77
650
4
16.25
12.19
700
4
14.58
10.94
8.75
7.29
700
4
17.50
13.13
750
4
15.63
11.72
9.38
7.81
750
4
18.75
12.00
800
4
16.67
12.50
10.00
8.33
800
4
20.00
15.00
850
4
17.71
13.28
10.63
8.85
850
4
21.25
15.94
900
4
18.75
14.06
11.25
9.38
900
4
22.50
16.88
950
4
19.79
14.84
11.88
9.90
950
4
23.75
17.81
1000
4
20.83
15.63
12.50
10.42
1000
4
25.00
18.75
Page (A-3) – 10
Dry Storage Chart # 2 - Formula #2
calculated storage area per .04 cu. ft. per meal served
calculated storage area per .04 cu. ft. per me
meals
useful
0.3
0.4
0.5
0.6
meals
useful
0.3
0.4
served
storeroom
usable
usable
usable
usable
served
storeroom
usable
usable
height
storeroom
storeroom
storeroom
storeroom
height
storeroom
storeroom
floor area
floor area
floor area
floor area
floor area
floor area
200
4
5.83
4.38
3.50
2.92
200
4
6.67
5.00
250
4
7.29
5.47
4.38
3.65
250
4
8.33
6.25
300
4
8.75
6.56
5.25
4.38
300
4
10.00
7.50
350
4
10.21
7.66
6.13
5.10
350
4
11.67
8.75
400
4
11.67
8.75
7.00
5.83
400
4
13.33
10.00
450
4
13.13
9.84
7.88
6.56
450
4
15.00
11.25
500
4
14.58
10.94
8.75
7.29
500
4
16.67
12.50
550
4
16.04
12.03
9.63
8.02
550
4
18.33
13.75
600
4
17.50
13.13
10.50
8.75
600
4
20.00
15.00
650
4
18.96
14.22
11.38
9.48
650
4
21.67
16.25
700
4
20.42
15.31
12.25
10.21
700
4
23.33
17.50
750
4
21.88
16.41
13.13
10.94
750
4
25.00
18.75
800
4
23.33
17.50
14.00
11.67
800
4
26.67
20.00
850
4
24.79
18.59
14.88
12.40
850
4
28.33
21.25
900
4
26.25
19.69
15.75
13.13
900
4
30.00
22.50
950
4
27.71
20.78
16.63
13.85
950
4
31.67
23.75
1000
4
29.17
21.88
17.50
14.58
1000
4
33.33
25.00
Page (A-3) – 11
Dry Storage Chart # 3 - Formula #2
calculated storage area per .045 cu. ft. per meal served
calculated storage area per .05 cu. ft. per me
meals
useful
0.3
0.4
0.5
0.6
meals
useful
0.3
0.4
served
storeroom
usable
usable
usable
usable
served
storeroom
usable
usable
height
storeroom
storeroom
storeroom
storeroom
height
storeroom
storeroom
floor area
floor area
floor area
floor area
floor area
floor area
200
4
7.50
5.63
4.50
3.75
200
4
8.33
6.25
250
4
9.38
7.03
5.63
4.69
250
4
10.42
7.81
300
4
11.25
8.44
6.75
5.63
300
4
12.50
9.38
350
4
13.13
9.84
7.88
6.56
350
4
14.58
10.94
400
4
15.00
11.25
9.00
7.50
400
4
16.67
12.50
450
4
16.88
12.66
10.13
8.44
450
4
18.75
14.06
500
4
18.75
14.06
11.25
9.38
500
4
20.83
15.63
550
4
20.63
15.47
12.38
10.31
550
4
22.92
17.19
600
4
22.50
16.88
13.50
11.25
600
4
25.00
18.75
650
4
24.38
18.28
14.63
12.19
650
4
27.08
20.31
700
4
26.25
19.69
15.75
13.13
700
4
29.17
21.88
750
4
28.13
21.09
16.88
14.06
750
4
31.25
23.44
800
4
30.00
22.50
18.00
15.00
800
4
33.33
25.00
850
4
31.88
23.91
19.13
15.94
850
4
35.42
26.56
900
4
33.75
25.31
20.25
16.88
900
4
37.50
28.13
950
4
35.63
26.72
21.38
17.81
950
4
39.58
29.69
1000
4
37.50
28.13
22.50
18.75
1000
4
41.67
31.25
Page (A-3) – 12
Dry Storage Chart # 4 - Formula #2
calculated storage area per .025 cu. ft. per meal served
calculated storage area per .03 cu. ft. per me
meals
useful
0.3
0.4
0.5
0.6
meals
useful
0.3
0.4
served
storeroom
usable
usable
usable
usable
served
storeroom
usable
usable
height
storeroom
storeroom
storeroom
storeroom
height
storeroom
storeroom
floor area
floor area
floor area
floor area
floor area
floor area
200
5
3.33
2.50
2.00
1.67
200
5
4.00
3.00
250
5
4.17
3.13
2.50
2.08
250
5
5.00
3.75
300
5
5.00
3.75
3.00
2.50
300
5
6.00
4.50
350
5
5.83
4.38
3.50
2.92
350
5
7.00
5.25
400
5
6.67
5.00
4.00
3.33
400
5
8.00
6.00
450
5
7.50
5.63
4.50
3.75
450
5
9.00
6.75
500
5
8.33
6.25
5.00
4.17
500
5
10.00
7.50
550
5
9.17
6.88
5.50
4.58
550
5
11.00
8.25
600
5
10.00
7.50
6.00
5.00
600
5
12.00
9.00
650
5
10.83
8.13
6.50
5.42
650
5
13.00
9.75
700
5
11.67
8.75
7.00
5.83
700
5
14.00
10.50
750
5
12.50
9.38
7.50
6.25
750
5
15.00
11.25
800
5
13.33
10.00
8.00
6.67
800
5
16.00
12.00
850
5
14.17
10.63
8.50
7.08
850
5
17.00
12.75
900
5
15.00
11.25
9.00
7.50
900
5
18.00
13.50
950
5
15.83
11.88
9.50
7.92
950
5
19.00
14.25
1000
5
16.67
12.50
10.00
8.33
1000
5
20.00
15.00
Page (A-3) – 13
Dry Storage Chart # 5 - Formula #2
calculated storage area per .035 cu. ft. per meal served
calculated storage area per .04 cu. ft. per me
meals
useful
0.3
0.4
0.5
0.6
meals
useful
0.3
0.4
served
storeroom
usable
usable
usable
usable
served
storeroom
usable
usable
height
storeroom
storeroom
storeroom
storeroom
height
storeroom
storeroom
floor area
floor area
floor area
floor area
floor area
floor area
200
5
4.67
3.50
2.80
2.33
200
5
5.33
4.00
250
5
5.83
4.38
3.50
2.92
250
5
6.67
5.00
300
5
7.00
5.25
4.20
3.50
300
5
8.00
6.00
350
5
8.17
6.13
4.90
4.08
350
5
9.33
7.00
400
5
9.33
7.00
5.60
4.67
400
5
10.67
8.00
450
5
10.50
7.88
6.30
5.25
450
5
12.00
9.00
500
5
11.67
8.75
7.00
5.83
500
5
13.33
10.00
550
5
12.83
9.63
7.70
6.42
550
5
14.67
11.00
600
5
14.00
10.50
8.40
7.00
600
5
16.00
12.00
650
5
15.17
11.38
9.10
7.58
650
5
17.33
13.00
700
5
16.33
12.25
9.80
8.17
700
5
18.67
14.00
750
5
17.50
13.13
10.50
8.75
750
5
20.00
15.00
800
5
18.67
14.00
11.20
9.33
800
5
21.33
16.00
850
5
19.83
14.88
11.90
9.92
850
5
22.67
17.00
900
5
21.00
15.75
12.60
10.50
900
5
24.00
18.00
950
5
22.17
16.63
13.30
11.08
950
5
25.33
19.00
1000
5
23.33
17.50
14.00
11.67
1000
5
26.67
20.00
Page (A-3) – 14
Dry Storage Chart # 6 - Formula #2
calculated storage area per .045 cu. ft. per meal served
calculated storage area per .05 cu. ft. per me
meals
useful
0.3
0.4
0.5
0.6
meals
useful
0.3
0.4
served
storeroom
usable
usable
usable
usable
served
storeroom
usable
usable
height
storeroom
storeroom
storeroom
storeroom
height
storeroom
storeroom
floor area
floor area
floor area
floor area
floor area
floor area
200
5
6.00
4.50
3.60
3.00
200
5
6.67
5.00
250
5
7.50
5.63
4.50
3.75
250
5
8.33
6.25
300
5
9.00
6.75
5.40
4.50
300
5
10.00
7.50
350
5
10.50
7.88
6.30
5.25
350
5
11.67
8.75
400
5
12.00
9.00
7.20
6.00
400
5
13.33
10.00
450
5
13.50
10.13
8.10
6.75
450
5
15.00
11.25
500
5
15.00
11.25
9.00
7.50
500
5
16.67
12.50
550
5
16.50
12.38
9.90
8.25
550
5
18.33
13.75
600
5
18.00
13.50
10.80
9.00
600
5
20.00
15.00
650
5
19.50
14.63
11.70
9.75
650
5
21.67
16.25
700
5
21.00
15.75
12.60
10.50
700
5
23.33
17.50
750
5
22.50
16.88
13.50
11.25
750
5
25.00
18.75
800
5
24.00
18.00
14.40
12.00
800
5
26.67
20.00
850
5
25.50
19.13
15.30
12.75
850
5
28.33
21.25
900
5
27.00
20.25
16.20
13.50
900
5
30.00
22.50
950
5
28.50
21.38
17.10
14.25
950
5
31.67
23.75
1000
5
30.00
22.50
18.00
15.00
1000
5
33.33
25.00
Page (A-3) – 15
Dry Storage Chart # 7 - Formula #2
calculated storage area per .025 cu. ft. per meal served
calculated storage area per .03 cu. ft. per me
meals
useful
0.3
0.4
0.5
0.6
meals
useful
0.3
0.4
served
storeroom
usable
usable
usable
usable
served
storeroom
usable
usable
height
storeroom
storeroom
storeroom
storeroom
height
storeroom
storeroom
floor area
floor area
floor area
floor area
floor area
floor area
200
6
2.78
2.08
1.67
1.39
200
6
3.33
2.50
250
6
3.47
2.60
2.08
1.74
250
6
4.17
3.13
300
6
4.17
3.13
2.50
2.08
300
6
5.00
3.75
350
6
4.86
3.65
2.92
2.43
350
6
5.83
4.38
400
6
5.56
4.17
3.33
2.78
400
6
6.67
5.00
450
6
6.25
4.69
3.75
3.13
450
6
7.50
5.63
500
6
6.94
5.21
4.17
3.47
500
6
8.33
6.25
550
6
7.64
5.73
4.58
3.82
550
6
9.17
6.88
600
6
8.33
6.25
5.00
4.17
600
6
10.00
7.50
650
6
9.03
6.77
5.42
4.51
650
6
10.83
8.13
700
6
9.72
7.29
5.83
4.86
700
6
11.67
8.75
750
6
10.42
7.81
6.25
5.21
750
6
12.50
9.38
800
6
11.11
8.33
6.67
5.56
800
6
13.33
10.00
850
6
11.81
8.85
7.08
5.90
850
6
14.17
10.63
900
6
12.50
9.38
7.50
6.25
900
6
15.00
11.25
950
6
13.19
9.90
7.92
6.60
950
6
15.83
11.88
1000
6
13.89
10.42
8.33
6.94
1000
6
16.67
12.50
Page (A-3) – 16
Dry Storage Chart # 8 - Formula #2
calculated storage area per .035 cu. ft. per meal served
calculated storage area per .04 cu. ft. per me
meals
useful
0.3
0.4
0.5
0.6
meals
useful
0.3
0.4
served
storeroom
usable
usable
usable
usable
served
storeroom
usable
usable
height
storeroom
storeroom
storeroom
storeroom
height
storeroom
storeroom
floor area
floor area
floor area
floor area
floor area
floor area
200
6
3.89
2.92
2.33
1.94
200
6
4.44
3.33
250
6
4.86
3.65
2.92
2.43
250
6
5.56
4.17
300
6
5.83
4.38
3.50
2.92
300
6
6.67
5.00
350
6
6.81
5.10
4.08
3.40
350
6
7.78
5.83
400
6
7.78
5.83
4.67
3.89
400
6
8.89
6.67
450
6
8.75
6.56
5.25
4.38
450
6
10.00
7.50
500
6
9.72
7.29
5.83
4.86
500
6
11.11
8.33
550
6
10.69
8.02
6.42
5.35
550
6
12.22
9.17
600
6
11.67
8.75
7.00
5.83
600
6
13.33
10.00
650
6
12.64
9.48
7.58
6.32
650
6
14.44
10.83
700
6
13.61
10.21
8.17
6.81
700
6
15.56
11.67
750
6
14.58
10.94
8.75
7.29
750
6
16.67
12.50
800
6
15.56
11.67
9.33
7.78
800
6
17.78
13.33
850
6
16.53
12.40
9.92
8.26
850
6
18.89
14.17
900
6
17.50
13.13
10.50
8.75
900
6
20.00
15.00
950
6
18.47
13.85
11.08
9.24
950
6
21.11
15.83
1000
6
19.44
14.58
11.67
9.72
1000
6
22.22
16.67
Page (A-3) – 17
Dry Storage Chart # 9 - Formula #2
calculated storage area per .045 cu. ft. per meal served
calculated storage area per .05 cu. ft. per me
meals
useful
0.3
0.4
0.5
0.6
meals
useful
0.3
0.4
served
storeroom
usable
usable
usable
usable
served
storeroom
usable
usable
height
storeroom
storeroom
storeroom
storeroom
height
storeroom
storeroom
floor area
floor area
floor area
floor area
floor area
floor area
200
6
5.00
3.75
3.00
2.50
200
6
5.56
4.17
250
6
6.25
4.69
3.75
3.13
250
6
6.94
5.21
300
6
7.50
5.63
4.50
3.75
300
6
8.33
6.25
350
6
8.75
6.56
5.25
4.38
350
6
9.72
7.29
400
6
10.00
7.50
6.00
5.00
400
6
11.11
8.33
450
6
11.25
8.44
6.75
5.63
450
6
12.50
9.38
500
6
12.50
9.38
7.50
6.25
500
6
13.89
10.42
550
6
13.75
10.31
8.25
6.88
550
6
15.28
11.46
600
6
15.00
11.25
9.00
7.50
600
6
16.67
12.50
650
6
16.25
12.19
9.75
8.13
650
6
18.06
13.54
700
6
17.50
13.13
10.50
8.75
700
6
19.44
14.58
750
6
18.75
14.06
11.25
9.38
750
6
20.83
15.63
800
6
20.00
15.00
12.00
10.00
800
6
22.22
16.67
850
6
21.25
15.94
12.75
10.63
850
6
23.61
17.71
900
6
22.50
16.88
13.50
11.25
900
6
25.00
18.75
950
6
23.75
17.81
14.25
11.88
950
6
26.39
19.79
1000
6
25.00
18.75
15.00
12.50
1000
6
27.78
20.83
Page (A-3) – 18
Dry Storage Chart # 10 - Formula #2
calculated storage area per .025 cu. ft. per meal served
calculated storage area per .03 cu. ft. per me
meals
useful
0.3
0.4
0.5
0.6
meals
useful
0.3
0.4
served
storeroom
usable
usable
usable
usable
served
storeroom
usable
usable
height
storeroom
storeroom
storeroom
storeroom
height
storeroom
storeroom
floor area
floor area
floor area
floor area
floor area
floor area
200
7
2.38
1.79
1.43
1.19
200
7
2.86
2.14
250
7
2.98
2.23
1.79
1.49
250
7
3.57
2.68
300
7
3.57
2.68
2.14
1.79
300
7
4.29
3.21
350
7
4.17
3.13
2.50
2.08
350
7
5.00
3.75
400
7
4.76
3.57
2.86
2.38
400
7
5.71
4.29
450
7
5.36
4.02
3.21
2.68
450
7
6.43
4.82
500
7
5.95
4.46
3.57
2.98
500
7
7.14
5.36
550
7
6.55
4.91
3.93
3.27
550
7
7.86
5.89
600
7
7.14
5.36
4.29
3.57
600
7
8.57
6.43
650
7
7.74
5.80
4.64
3.87
650
7
9.29
6.96
700
7
8.33
6.25
5.00
4.17
700
7
10.00
7.50
750
7
8.93
6.70
5.36
4.46
750
7
10.71
8.04
800
7
9.52
7.14
5.71
4.76
800
7
11.43
8.57
850
7
10.12
7.59
6.07
5.06
850
7
12.14
9.11
900
7
10.71
8.04
6.43
5.36
900
7
12.86
9.64
950
7
11.31
8.48
6.79
5.65
950
7
13.57
10.18
1000
7
11.90
8.93
7.14
5.95
1000
7
14.29
10.71
Page (A-3) – 19
Dry Storage Chart # 11 - Formula #2
calculated storage area per .035 cu. ft. per meal served
calculated storage area per .04 cu. ft. per me
meals
useful
0.3
0.4
0.5
0.6
meals
useful
0.3
0.4
served
storeroom
usable
usable
usable
usable
served
storeroom
usable
usable
height
storeroom
storeroom
storeroom
storeroom
height
storeroom
storeroom
floor area
floor area
floor area
floor area
floor area
floor area
200
7
3.33
2.50
2.00
1.67
200
7
3.81
2.86
250
7
4.17
3.13
2.50
2.08
250
7
4.76
3.57
300
7
5.00
3.75
3.00
2.50
300
7
5.71
4.29
350
7
5.83
4.38
3.50
2.92
350
7
6.67
5.00
400
7
6.67
5.00
4.00
3.33
400
7
7.62
5.71
450
7
7.50
5.63
4.50
3.75
450
7
8.57
6.43
500
7
8.33
6.25
5.00
4.17
500
7
9.52
7.14
550
7
9.17
6.88
5.50
4.58
550
7
10.48
7.86
600
7
10.00
7.50
6.00
5.00
600
7
11.43
8.57
650
7
10.83
8.13
6.50
5.42
650
7
12.38
9.29
700
7
11.67
8.75
7.00
5.83
700
7
13.33
10.00
750
7
12.50
9.38
7.50
6.25
750
7
14.29
10.71
800
7
13.33
10.00
8.00
6.67
800
7
15.24
11.43
850
7
14.17
10.63
8.50
7.08
850
7
16.19
12.14
900
7
15.00
11.25
9.00
7.50
900
7
17.14
12.86
950
7
15.83
11.88
9.50
7.92
950
7
18.10
13.57
1000
7
16.67
12.50
10.00
8.33
1000
7
19.05
14.29
Page (A-3) – 20
Dry Storage Chart # 12 - Formula #2
calculated storage area per .045 cu. ft. per meal served
calculated storage area per .05 cu. ft. per me
meals
useful
0.3
0.4
0.5
0.6
meals
useful
0.3
0.4
served
storeroom
usable
usable
usable
usable
served
storeroom
usable
usable
height
storeroom
storeroom
storeroom
storeroom
height
storeroom
storeroom
floor area
floor area
floor area
floor area
floor area
floor area
200
7
4.29
3.21
2.57
2.14
200
7
4.76
3.57
250
7
5.36
4.02
3.21
2.68
250
7
5.95
4.46
300
7
6.43
4.82
3.86
3.21
300
7
7.14
5.36
350
7
7.50
5.63
4.50
3.75
350
7
8.33
6.25
400
7
8.57
6.43
5.14
4.29
400
7
9.52
7.14
450
7
9.64
7.23
5.79
4.82
450
7
10.71
8.04
500
7
10.71
8.04
6.43
5.36
500
7
11.90
8.93
550
7
11.79
8.84
7.07
5.89
550
7
13.10
9.82
600
7
12.86
9.64
7.71
6.43
600
7
14.29
10.71
650
7
13.93
10.45
8.36
6.96
650
7
15.48
11.61
700
7
15.00
11.25
9.00
7.50
700
7
16.67
12.50
750
7
16.07
12.05
9.64
8.04
750
7
17.86
13.39
800
7
17.14
12.86
10.29
8.57
800
7
19.05
14.29
850
7
18.21
13.66
10.93
9.11
850
7
20.24
15.18
900
7
19.29
14.46
11.57
9.64
900
7
21.43
16.07
950
7
20.36
15.27
12.21
10.18
950
7
22.62
16.96
1000
7
21.43
16.07
12.86
10.71
1000
7
23.81
17.86
Page (A-3) – 20
See Appendix A - 6 Sneeze Guard Design And Installation For Elementary, Middle,
High School And For Commercial Food Service Establishments.
Page (A-6) – 1
Page (A-6) – 2
Page (A-6) – 3
Illustration for Commercial Establishments And High School Grades 9-12
Page (A-6) – 4
Appendix A-19
Food Service Plan Review Application
Department of Environment and Natural
Resources
Division of Environmental Health
Michael F. Easley, Governor
William G. Ross Jr., Secretary
Linda C. Sewall, Director
Date: __/__/__
MEMORANDUM
To
All Architects, Owners and/or Managers of a Food Service Establishment
From:
Roger W. Fortman
Environmental Engineer
Facility and Plan Review Unit.
Environmental Health Services Section
Division of Environmental Health
Subject:
Food Service Plan Review Application
The intent of this application is to answer questions that are not provided on the plans regarding the operation of
the facility and to provide the local health department officials with the operational procedures when the facility
opens.
Please feel free to copy this application for future use when submitting plans.
E-mail me at Roger.Fortman@ncmail.net or call me at 919-715-0927, or your local county health department if
you have any questions and/or comments.
Please be aware that franchised, chain, and prototypical type facilities plans are required to be submitted to the
Environmental Health Services Section; Facility and Plan Review Unit, Parker Lincoln Building, Room 1A109,
2728 Capital Blvd., Raleigh, NC 27604 for review.
For additional information concerning facility design and layout you can access the “Guidelines For the Design,
Installation and Construction of Food Establishments In North Carolina” by going to our web page
http://www.deh.enr.state.nc.us/ehs/food/plan2.htm .
Revised 7/01/01
N.C. Department of Environment and Natural Resources
Division of Environmental Health
Facility and Plan Review Unit
FOOD ESTABLISHMENT PLAN REVIEW APPLICATION
___X__ NEW
_____REMODEL
_____CONVERSION
County in which located:
Name of Establishment:
Establishment’s Address:
Phone if Available:
Name of Owner or Owner’s Representative:
Mailing Address:
Telephone:
Applicant=s Name:
Mailing Address: __________________________________________________________________
_______________________________ City: _____________ Zip Code: _______
Telephone:
Title (owner, manager, architect, etc.):
I have submitted plans/application to the following
(:please note date, phone number and contact person on application line)
Plumbing _______________________________________________________________________
Phone Number ___________________________________________________________________
Contact Person ___________________________________________________________________
Electrical _______________________________________________________________________
Phone Number ___________________________________________________________________
Contact Person ___________________________________________________________________
Building ________________________________________________________________________
Phone Number ___________________________________________________________________
Contact Person ____________________________________________________________________
Hours Operation:
Sun _____
Mon______
Tue ______
Wed _____
Thu ______
Fri _____
Sat _____
Number of Seats:______
Number of Staff:______
(Maximum per shift)
Total Square Feet of Facility:_______
Projected Number of Meals to be
Served: (approximate number)
Breakfast_______
Lunch
_______
Dinner _______
Projected Date for Start of Construction:________
Projected Date for Completion of Project:________
Type of Service:
(check all that apply)
Sit Down Meals
Take Out
Caterer
Mobile Food Unit
Push Cart
Limited Food Service
Temporary Food Stand
Other
Single Service Utensil Only
Multi-Use Utensil Service Only
Both Multi-Use and Single Service Utensils.
Please enclose the following documents
Proposed menu items. ( Including seasonal variations in the menu)
Manufacturer specification sheets for each piece of equipment shown on plans.
Site plan showing location of business in building, location of building on site including alleys, streets
and location of any outside facility (dumpster, walk-ins, etc.).
Plan of facility drawn to scale showing location of equipment, plumbing, electrical service and
mechanical ventilation, including location of all electrical panels.
Page 2
CONTENTS AND FORMAT OF PLANS AND SPECIFICATIONS
Item # 1
The plans should be a minimum of 11 X 14 inches in size and the layout of the floor plan
accurately drawn to a minimum scale of 1/4 inches = 1 foot. This is to allow for ease in
reading.
Item # 2
Information accompanying the plans should include; the proposed menu, seating
capacity, projected daily meal volume for food service operation.
Item # 3
The plans should show the location and when requested elevated drawing of all food
service equipment. Each piece of equipment shall be clearly labeled on the plan with its
common name.
Item # 4
Adequate rapid cooling including ice baths and refrigeration, and hot-holding facilities
for potentially hazardous food (PHF) should be clearly designated on the plan.
Item # 5
When menu dictates, separate food preparation sinks should be labeled and located to
preclude contamination and cross-contamination of raw and ready to eat foods.
Item # 6
Adequate hand washing facilities used for no other purpose should be designated for
each toilet facility and in the immediate area of food preparation and dish washing area.
Item # 7
The plan layout should contain room size, aisle space, space between and behind
equipment, and the placement of the equipment on the floor.
Item # 8
Auxiliary areas such as storage rooms, garbage rooms, toilets, basements and/or cellars
used for storage or food preparation should be represented on the plan and all features of
these rooms shown as required by the standards.
Item # 9
The plans and specifications should also include:
A. Entrances, exits, loading/unloading areas and docks;
B. Completed finish schedules for each room to include floors, walls, ceilings and coved
juncture bases;
C. Plumbing schedule to include location of the floor drains, floor sinks and water
supply lines, overhead waste water lines, hot water lines, hot water generating equipment
with capacity and recovery rate, backflow prevention, waste water line connections.
D. Electrical layout, electrical panels and disconnects.
Item # 10
Lighting Requirements;
A. Food contact surfaces = 50 foot candles (540 lux)
B. Utensil washing area = 50 foot candles (540 lux) (lighting in utensil washing area
and on food contact surfaces shall be measured at 30 inches above the floor and/or at the
work levels)
C. All other area = 10 foot candles (110 lux) (Lighting to be measured at 30 inches
above the floor.)
D. Light bulbs in food preparation, storage, and display areas shall be shatter-proof or
shielded so as to preclude the possibility of broken bulbs or lamps falling into food.
Shatter-proof or shielded bulbs need not be used in food storage areas where the integrity
of the unopened packages will not be affected by broken glass falling onto them and the
packages, prior to being opened, are capable of being cleaned.
Heat lamps shall be protected against breakage by a shield surrounding and extending
beyond the bulb, leaving only the face of the bulb exposed in food preparation area.
Page 4
Item # 11
Equipment schedule should include make and model number for all food service
equipment and shall be National Sanitation. Foundation (NSF), UL Sanitation, ETL
Sanitation or equivalent.
Item # 12
Source of water supply and method of sewage disposal. The location of these facilities
should be shown and evidence submitted that state and local regulations are to be
complied with.
Item # 13
As specified according to 15A NCAC 18A .2600, Rule. 2632 “Storage Spaces”, All
items stored in rooms where food or single-service items are stored shall be at least 12
in. (30.48 cm.) above the floor when placed on stationary storage units or 6 in. (15.24
cm.) above the floor when placed on portable storage units or otherwise arranged so as to
permit thorough cleaning.
Item # 14
Ventilation schedule for each room.
Item # 15
A mop sink with facilities for hanging wet mops and storage of mop buckets.
Item # 16
Garbage can washing area/facility.
Item # 17
Dumpster pad and location.
Item # 18
Grease traps and/or grease interceptor location.
Item # 19
Grease storage containers and storage location.
Item # 20
Cabinets/shelves for storing toxic chemicals.
Item # 21
Dressing rooms, locker area, employee rest area, and/or coat rack as required.
Item # 22
Completed checklist.
Item #23
Site plan (plot plan)
FOOD PREPARATION REVIEW
Check categories of Potentially Hazardous Food (PHF) to be handled prepared and served.
CATEGORY
YES
NO
Thin meats, poultry, fish, eggs ( hamburgers, chicken breast, fish filet, etc… )
Thick meats, whole poultry (whole roasts, pork, chicken, meat loaf, etc… )
Hot processed foods, (Soups, stews, chowders, casseroles, )
Bakery goods, (Pies, custards, creams)
Other: ____________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
Page 4
PLEASE CHECK BOX FOR THE FOLLOWING QUESTIONS
FOOD SUPPLIES
Item # 1
Are all food supplies from inspected and approved sources?
YES
NO
YES
NO
COLD STORAGE
Item # 1
Are adequate and approved freezer and refrigeration available to store
frozen foods at 00 F and below, and refrigerated foods at 450 F (70 C) and
below?
Provide the method used to calculate cold storage requirements:
_____________________________________________________________________
_____________________________________________________________________
Provide total footage of space dedicated to walk-in cold storage
Provide total footage of space dedicated to reach-in cold storage
_______________
_______________
Y
Will raw meats, poultry and seafood be stored in the same refrigerators
and freezer with cooked/ready-to-eat foods?
E
NO
S
Item # 2
If yes, how will cross-contamination be prevented?
____________________________________________________________________
____________________________________________________________________
Item # 3
Y
E
S
Does each refrigerator/freezer have a thermometer?
NO
Number of refrigeration units: __________ Number of freezer units: ______________
THAWING
Please indicate by checking the appropriate box how potentially hazardous food (PHF) in each
category will be thawed. More than one method may apply.
THAWING
PROCESS
THICK
MEATS
THIN
MEATS
FISH
SEAFOOD
Refrigeration
Running Water
Less than 70°F (21°C)
Page 5
POULTRY
PRODUCTS
COLD
FOODS
BAKED
GOODS
Cooked Frozen
(indicate wt. LBS.)
Microwave
Other (describe): ________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
COOKING PROCESS:
Item # 1
Will food product thermometers (0° - 212° F) be used to measure final
cooking/reheating temperatures of PHF? (potentially hazardous food)
YES
NO
Minimum cooking time and temperature of product utilizing convection and conduction heating
equipment:
PRODUCT
TIME AND
TEMPERATURE
PRODUCT
TIME AND
TEMPERATURE
Beef roast
130° F (121 min)
Comminuted meats
155° F (15 sec)
Seafood
145° F (15 sec)
Poultry
165° F (15 sec)
Pork
155° F (15 sec)
Other PHF
145° F (15 sec)
Eggs
145° F (15 sec)
* reheating PHF
165° F (15 sec)
List types of cooking equipment. _____________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
Item # 2
HOT HOLDING
How will hot PHF (potentially hazardous food) be maintained at 140° F(60° C) or above during holding
for service? Indicate type and number of hot holding units.
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
Item #3
COLD HOLDING
How will cold PHF (potentially hazardous food) be maintained at 45° F(7° C) and below during holding
for service? Indicate type and number of cold holding units.
Page 6
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
Page 7
Item # 4
COOLING
Please indicate by checking the appropriate box how PHF (potentially hazardous food) will be cooled
to 45° F (7° C) within 6 hours (140 °F to 70° F in 2 hours and 70° F to 45° F in 4 hours).
COOLING
PROCESS
THICK
MEATS
THIN
MEATS
FISH
SEAFOOD
POULTRY
PRODUCTS
HOT
FOODS
BAKED
GOODS
Shallow Pans
Ice Baths
Rapid Chill
Other (Describe) ________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
__________________________________________________________________
FOOD PREPARATION
Item # 1
Item # 2
Item # 3
Please list categories of food prepared more than 12 hours in advance of service.
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
Will disposable gloves and/or utensils and/or food grade paper be used to
minimize handling of ready-to-eat foods?
YES
NO
Is there an established policy to exclude or restrict food workers who are
sick or have infected cuts and lesions?
YES
NO
Please describe briefly: _____________________________________________________
_________________________________________________________________________
_________________________________________________________________________
Item # 4
Item # 5
How will cooking equipment, cutting boards, counter tops and other food contact surfaces
which cannot be submerged in sinks or put through a dishwasher be cleaned and sanitized?
Please describe procedure:
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
How will ingredients for cold ready-to-eat foods such as tuna,
mayonnaise and eggs for salads and sandwiches be pre-chilled
before mixed and/or assembled?
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
Page 8
The following 4 questions deal with food preparation procedures for facilities.
Food preparation procedures are needed to obtain information on how the food is prepared and to help determine that
adequate facilities are available.
Food preparation procedures should include types of food prepared, time of day and equipment used for service in the
facility. (Attached is Food Item Preparation Worksheet Supplement for additional food items prepared in
the facility.)
If your company has food preparation procedures already developed, these can be submitted as part the plan
review approval process.
Item # 6
YES
NO
Is there an approved location used for washing or rinsing produce?
YES
NO
Will it be used for other operations?
YES
NO
Will produce be washed or rinsed prior to use?
Please indicate location of produce washing equipment and describe the procedures. Include time of
day and frequency for washing or rinsing the produce at this location:
________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
Please describe the produce preparation procedures and indicate location of equipment to support this
operation. The preparation procedure should include dishes (proposed menu items) in which the
produce will be used, and should include time of day and frequency of preparation for the produce at
this location:
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_____________
Page 9
Item # 7
Will seafood be washed or rinsed prior to use?
Is there an approved location used for washing or rinsing seafood?
YES
NO
YES
NO
YES
NO
Will it be used for other operations?
Please indicate location of seafood washing equipment and describe the procedures. Include time of
day and frequency for washing or rinsing the seafood at this location:
___________________________________________________________
_________________________________________________________________________________
_____________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
Please describe the seafood preparation procedures and indicate location of equipment to support this
operation. The preparation procedure should include dishes(proposed menu items) in which the
seafood will be used, and should include time of day and frequency of preparation for the seafood at
this location:
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
___________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
___________
Page 10
Item # 8
Will poultry be washed or rinsed prior to use?
Is there an approved location used for washing or rinsing poultry?
YES
NO
YES
NO
YES
NO
Will it be used for other operations?
Please indicate location of poultry washing equipment and describe the procedures. Include time of
day and frequency for washing or rinsing the poultry at this location:
_______________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
____________________________________________________________
________________________________________________________________________
Please describe the poultry preparation procedures and indicate location of equipment to support this
operation. The preparation procedure should include dishes (proposed menu items) in which the
poultry will be used, and should include time of day and frequency of preparation for the poultry at
this location:
_________________________________________________________________________________
_____________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_____________________________________
___________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
_____________________
Page 11
Item # 9
YES
NO
Is there an approved location used for washing or rinsing pork and red
meats?
YES
NO
Will it be used for other operations?
YES
NO
Will pork and red meats be washed or rinsed prior to use?
Please indicate location of pork and red meats washing equipment and describe the procedures.
Include time of day and frequency for washing or rinsing the pork and red meats at this location:
______________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
Please describe the pork and red meats preparation procedures and indicate location of equipment to
support this operation. The preparation procedure should include dishes (proposed menu items) in
which the pork and red meats will be used, and should include time of day and frequency of
preparation for the pork and red meats at this location:
____________________________________________________
__________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
___________________
I.
DRY GOODS STORAGE
Item # 1
Is appropriate dry good storage space provided for based upon menu,
meals and frequency of deliveries?
Item # 2
Provide information on the frequency of deliveries and the expected gross volume that
is to be delivered each time.
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
YES
NO
Provide total square footage of shelf space dedicated to dry storage ___________sq. ft.
Item # 3
Are approved food storage containers being used to store bulk food
products?
Page 12
YES
NO
II.
FINISH SCHEDULE
Applicants must fill in materials (i.e., quarry tile, stainless steel, 6" plastic coved molding, etc.)
AREA
FLOOR
BASE
Kitchen
Bar
Food Storage
Other Storage
Toilet Rooms
Dressing Rooms
Garbage & Refuse
Storage
Mop Service Basin
Area
Other
Other
Other
Other
Other
Other
Other
Page 13
WALLS
CEILING
III.
PLUMBING
INDIRECT WASTE
Plumbing Fixtures
(Floor sink)
(Hub Drain)
DIRECT
WASTE
(Floor Drain)
Dishwasher
Garbage grinder
Ice machines
Ice storage
Food Prep Sinks
Utensil/pot wash
Handwash
Steam tables
Dipper wells
Refrigeration
Potato peeler
Other
Other
Other
If floor drains are not shown on plans, please indicate location:
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
Plumbing Fixture
Backflow Preventor
Hose connection
Other
Other
Other
Other
Other
Page 14
Vacuum Breaker
IV.
DISHWASHING FACILITIES
Item # 1
What size sink will be
used for warewashing?
Number
of Sinks
size of sink vats
Length
Width
Depth
Drainboards size
Right
Left
Two compartment sink
Three compartment sink
Four compartment sink
Item # 2
Does the largest pot and pan fit into each compartment of the pot sink?
Item # 3
What type of sanitizer is to be used?
YES
NO
Chlorine ___________
Quaternary Ammonium ____
Iodine ______________
Hot water __________
Other __________________
Other _______________
Item # 4
Dishwasher Make And Model _________________________________
Item # 4-A
Type of sanitization used:__________________________________________________
N/A
Chemical type: ______________________
Test Kits: ____________________
Hot water (temp. provided) ________________
Booster heater ________________
Item #4-B
Is ventilation provided?
Item #4-C
All dish machines shall have templates with operating instructions
YES
NO
All dishmachines shall have temperature/pressure gauges as required that are accurately
working.
Item #4-D
Are test papers and/or kits available for checking sanitizer
concentration?
YES
NO
Item # 5
Is appropriate air drying space available for the air drying of all washed
utensils with the use of drainboards, wall or overhead shelves, stationary
or portable racks?
YES
NO
Please describe type and location:
____________________________________________________________________
____________________________________________________________________
Provide total square footage of shelf space dedicated to air drying ____________ sq. ft.
Page 15
V.
WATER SUPPLY
Item # 1
Please check one
Is water supply Community
Municipal
YES
YES
NO
NO
If the water supply is other than a Municipal supply, it will be required to be registered with
Public Water Supply.
Item #2
If water supply is from a Community Water Supply
system is it registered and approved as public water
supply?
YES
NO
PENDING
If Yes - Please attach copy of written approval and/or permit.
Item # 3
Is ice made on premises or purchased commercially?
Please specify: _____________________________________________________
If made on premises, are specification of machine provided?
YES
NO
Describe provision for ice scoop storage:
____________________________________________________________________
____________________________________________________________________
VI.
INSECT AND RODENT HA RBORAGE
APPLICANT: Please check appropriate boxes.
Item # 1
Are all outside doors self-closing with rodent proof flashing?
Item # 2
How is fly protection provided on all outside entrances?
Note: All entry doors will need to be self closing.
A. Screen Doors
B. Air Curtain
Item # 3
(Fly Fan)
Do all openable windows have one of the below forms of fly
protection?
A. Minimum #16 mesh screening?
B. Air Curtains (Fly Fan)
C. Self Closing
Item # 4
Are all pipe penetrations, beverage chases & electrical conduit
chases sealed; ventilation systems exhaust and intakes
protected?
Page 16
YES
NO
N/A
VII. GARBAGE AND REFUSE
Inside
Item # 1
Do all containers have lids?
YES
NO
N/A
Item #2
Will refuse be stored inside?
If so, where ____________________________________
______________________________________________
YES
NO
N/A
Item #3
A garbage can cleaning facility is required as specified by. 15A NCAC 18A .2600, Rule. 2626
Disposal Of Wastes. Please specify area and size:
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________
Outside
Item # 4
Is area around premises clear of unnecessary brush, litter, boxes
and other vermin harborage?
YES
NO
N/A
Item # 5
Will a dumpster be used?
YES
NO
N/A
Number ____
Size________________
Frequency of pickup___________
Contractor Service: _________________________________________________
_________________________________________________________________
Item # 6
Will the dumpster be cleaned on site?
YES
NO
If the dumpster is to be cleaned on site then the waste water from the cleaning
operation will be required to be discharged to the sanitary sewer system.
Item # 7
Is the dumpster to be cleaned by an off site contracted cleaning service?
YES
NO
If Yes, Please provide name and address of the firm contracted for this service.
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
Page 17
Item # 8
YES
Will a compactor be used?
Number ________________
NO
N/A
Size_________ Frequency of pickup___________
Contractor: _________________________________________________________
Item # 9
Will the compactor be cleaned on site?
YE
S
NO
N/A
If the compactor is to be cleaned on site, then the waste water from the cleaning
operation will be required to be discharged to the sanitary sewer system.
Item # 10
YES
Is the compactor to be cleaned by an off site contracted cleaning
NO
service?
If Yes, Please provide name and address of the firm contracted for this service.
__________________________________________________________________
__________________________________________________________________
Item # 11
Describe surface and location where dumpster/compactor/cans are to be stored:
__________________________________________________________________
__________________________________________________________________
Item # 12
Will trash containers be stored outside?
YES
NO
If Yes, Please Describe Location: _______________________________________
__________________________________________________________________
Item # 13
Type and location of waste cooking grease storage receptacle
__________________________________________________________________
__________________________________________________________________
Item # 14
Is there an area to store recycled containers?
YES
NO
Describe: ________________________________________
________________________________________________
Item # 15
Location and size of grease trap. _______________________________________
__________________________________________________________________
__________________________________________________________________
Page 18
N/A
VIII. MOP CLEANING FACILITIES
Item # 1
YES
Is a separate mop basin provided?
NO
If yes, please describe facility for cleaning of mops and other
equipment:
_________________________________________________
______________________
_________________________________________________
______________________
_______________________________________________________________________
_______________________________________________________________________
IX.
HANDWASHING/TOILET FACILITIES
Item # 1
Is there an appropriate hand washing sink in each food preparation and
warewashing area?
YES
NO
Item # 2
Do all handwashing sinks including those in the restrooms have a
mixing valve or combination faucet?
YES
NO
Item # 3
Do self-closing metering faucets provide a flow of water for at least 15
seconds without the need to reactivate the faucet?
YES
NO
Item # 4
Are soap dispensers (wall mounted, individual free standing pump
dispensers) available at all handwashing sinks?
YES
NO
Item # 5
Are hand drying facilities (paper towels, air blower, etc.) and waste
receptacles available at all handwashing sinks and in each restroom?
YES
NO
YES
NO
YES
NO
YES
NO
Item # 6
Item # 7
X.
Are all toilet room doors self-closing?
Is a handwashing sign posted in each employee restroom?
SEWAGE DISPOSAL
Item # 1
Item # 2
Is building connected to a municipal sewer?
If no, is private disposal system approved?
If Yes - Please attach copy of written approval
and/or permit.
Page 19
YES
NO
PENDING
XI.
DRESSING ROOMS
Item # 1
Are separate dressing rooms provided?
Item # 2
Describe storage facilities for employees= personal belongings (i.e., purse, coats, boots,
YES
NO
N/A
umbrellas, etc.) ________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
XII. GENERAL
Item # 1
Are insecticides/rodenticides if used stored separately from cleaning and
YES
NO
YES
NO
sanitizing agents?
Indicate location: _____________________________________
Item # 2
Are all cleaning materials and toxicants stored away from food
preparation and storage areas? This includes items used on premises,
retail sales and personal medications.
Please Describe Location: _______________________________________________
____________________________________________________________________
Item # 3
Are all containers of toxic\cleaning material including sanitizing spray
bottles clearly labeled?
Item # 4
Are laundry facilities located on premises?
Y
E
S
NO
YES
NO
If yes, what will be laundered ? __________________________________________
___________________________________________________________________
Item # 5
YES
Is a laundry dryer available?
If Yes, Please Describe Location: ________________________________________
__________________________________________________________________
Item # 6
Location of clean linen storage: __________________________________________
___________________________________________________________________
___________________________________________________________________
Page 20
NO
Item # 7
Location
of
dirty
linen
storage:
___________________________________________
_________________________________________________
___________________
____________________________________________________________________
Page 21
XIII. Hot Water Heater Size And Capacity
HOT WATER HEATER CALCULATION WORKSHEET
EQUIPMENT
QUANTITY
TIMES
SIZE
EQUALS
GPH
(in inches)
One-comp. sink
See note #4
X
__by__by__
=
Two-comp. sink
See note #4
X
__by__by__
=
Three-comp. sink
See note #4
X
__by__by__
=
Four-comp. sink
See note #4
X
__by__by__
=
One-comp Prep sink
X
5 GPH
=
Two-comp Prep sink
X
10 GPH
=
Three-comp Prep sink
X
15 GPH
=
Three comp. bar sink
See note #4
X
__by__by__
=
Four comp. bar sink
X
__by__by__
=
Hand sink
Pre-rinse
Can wash
Mop sink
**Dishmachine
**Cloth Washer
X
X
X
X
X
X
5 GPH
45 GPH
10 GPH
5 GPH
Note #1
Note #2
=
=
=
=
=
=
**Hose reels
Other equipment
Other equipment
Other equipment
X
X
X
X
Note #3
=
=
=
=
Total 140 F GPH (gallons per hour) Recovery Requirements
Total =>
Note - 140Ε F Hot water heaters are to be sized at the 140Ε F GPH recovery required at a temperature
rise of 100Ε F.
Page 22
Note #1
Dishwasher (____ gals/hr. FINAL RINSE x 70%)
Note #2
Cloth Washer Calculation
A. Limited Use/Cloth washer used one to two times per day;
beginning or ending of day
operation GPH = 60 GPH x
25%.
C. Intermediate Use/Cloth washer used three to four times per day;
GPH = 60 GPH x 45%.
C. Heavy Use/Cloth washer used once every two hours; GPH = 60 GPH x 80%.
D. Continuous Use/Cloth washer used every hour; GPH = 60 GPH x 100%.
Note #3
Hose reels @ 20 GPH for first reel & 10 GPH for each additional reel.
Note #4 - GPH
Requirements for sink
GPH = ( Sink size in cu.in. x 7.5 gal./cu.ft. x # compartments x .75 capacity)
( 1,728 cu.in./cu.ft.)
Short version for above
GPH = Sink size in cu. in. X # compartments x .003255/cu. in.
Example 24"x 24"x 14" x 3 compartments x .003255 = 79 GPH
Water heater storage capacity. (______ Gallons Storage)
Water heater recovery rate in gallons per hour at a 100ΕF temperature Rise. (______Gallons per hour)
*************************************************************************************
*******
STATEMENT: I hereby certify that the above information is correct, and I fully understand that any
deviation from the above without prior approval from this Health Regulatory Office may nullify this
approval.
Signature(s)_________________________________________________________________
_________________________________________________________________
Owner(s) or Responsible Representative(s)
Date: ___________________________
************************************************************************************
Approval of these plans and specifications by this Health Regulatory Authority does not indicate
compliance with any other code, law or regulation that may be required--federal, state, or local. It further
does not constitute endorsement or acceptance of the completed establishment (structure or equipment).
A pre-opening inspection of the establishment with equipment will be necessary to determine if it
complies with the local and state laws governing food service establishments.
Page 21
Food Preparation Worksheet Supplement
Food Item: ___________________________________________
Will the food item be washed or rinsed prior to use? If yes please indicate location of equipment
and describe the washing procedures. Include time of day and frequency for washing or rinsing
the product at this location:
Location of equipment: ________________________________________________________
Time of day and frequency: _____________________________________________________
____________________________________________________________________________
Procedure used to wash or rinse food item: _________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
Please describe the preparation procedures for the food items described above and indicate
location of equipment to support this operation. The preparation procedure should include dishes
in which the product will be used, and should include time of day and frequency of preparation
for the food item at this location:
Location and type of equipment of equipment: ______________________________________
Time of day and frequency:
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
Food item preparation procedures: _______________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
Page 22